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Perfect Pumpkin Spice Sourdough Discard Muffins

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These tender, moist muffins use unfed sourdough discard to add moisture and a subtle tang that perfectly balances sweet pumpkin spice. Ready in about 35 minutes, they’re the ideal solution for using up starter leftovers while delivering bakery-quality results.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) sourdough discard (unfed, straight from fridge)
  • 2 large eggs, room temperature
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¼ cup (60ml) whole milk (or dairy-free milk)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoons turbinado sugar (for topping, optional)
  • 2 tablespoons pepitas (shelled pumpkin seeds, for topping, optional)

Instructions

  1. Preheat oven to 375°F (190°C). Position rack in center. Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt for about 20 seconds to aerate. Set aside.
  3. In a large bowl, whisk together pumpkin puree, sourdough discard, melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract until smooth and glossy, with no streaks of discard remaining.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—a few small lumps are fine. Do not overmix.
  5. Let batter rest for 5 minutes to allow baking soda to react with the acidic discard.
  6. Divide batter evenly among 12 muffin cups, filling each about ¾ full (about 65-70g per cup).
  7. If using topping, sprinkle turbinado sugar and pepitas over each muffin, pressing gently into batter.
  8. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Tops should be golden and spring back when lightly pressed.
  9. Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Use unfed discard straight from the fridge—no need to feed first. Room temperature ingredients prevent butter from seizing. Overmixing leads to tough muffins; mix until flour just disappears. For mini muffins, bake at 350°F for 10-12 minutes. Muffins keep at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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Find it online: https://gleamgulp.com/perfect-pumpkin-spice-sourdough-discard-muffins-recipe/