Go Back
sourdough pumpkin muffin in brown paper liner on metal cooling rack

Sourdough Pumpkin Muffins

Yield: 24 muffins
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes

Ingredients

  • 2 cups (456 g) pumpkin puree, canned or homemade (see note)
  • 1 cup (227 g) sourdough starter, unfed/discard (see note)
  • 1 cup (212 g) granulated sugar
  • ½ cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (284 g) all-purpose or whole wheat flour (see note)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt (decrease if using salted butter)
  • 1 cup (170 g) chocolate chips (optional)

Instructions 

  • Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.
  • In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.
  • Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don't over mix.
  • Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.
  • Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

Notes

Pumpkin Puree: make sure to use single ingredient pumpkin puree and not pumpkin pie filling. If using homemade pumpkin puree, you might want/need to drain excess liquid before using as homemade pumpkin puree tends to be more watery than canned pumpkin. 
Sourdough Starter: this recipe calls for unfed sourdough starter (also known as discard). I have not tried it using recently fed sourdough starter - my guess is that will work fine as well. 
Whole Wheat Flour: whole wheat flour works well in these muffins (as does 50/50 white flour and whole wheat flour). I have only ever used white whole wheat flour. Different varieties of whole wheat will produce different results (for instance, red whole wheat is a bit more dense and heavy in baked goods).