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+ servings
The pumpkin sourdough muffins are in a six pan muffin tin on a wooden backdrop

Pumpkin Sourdough Muffins

Full of cozy Autumn flavors, these Pumpkin Sourdough Muffins are an easy, make ahead breakfast for a chilly, Fall morning.
Prep Time 5 mins
Cook Time 22 mins
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 241 kcal


  • 2 Eggs
  • ½ cup Brown Sugar
  • 15 ounces Pumpkin Puree
  • ½ cup Butter Melted
  • ½ cup Sourdough Discard Inactive
  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 tablespoon Pumpkin Spice
  • 2 teaspoon Cinnamon
  • ½ teaspoon Salt

Cinnamon Sugar Topping

  • 2 teaspoon Cinnamon
  • ¼ cup Brown Sugar


  • Preheat oven to 400°.
  • Add the pumpkin puree, eggs, sugar, sourdough starter, and melted butter to a large bowl. Mix well.
  • Mix together the flour, spices, baking powder, baking soda, and salt.
  • Add the dry ingredients to the pumpkin mixture. Mix until just combined. Do not overmix.
  • Spoon the mixture into a muffin tin lined with muffin liners.
  • Mix together ¼ cup of brown sugar and 2 teaspoons of cinnamon. Sprinkle the mixture over the muffins. This is an optional step.
  • Bake for 22 minutes or until a toothpick is inserted into the center of the muffin and comes out clean.


  • The extra cinnamon sugar topping is optional.  If you feel there is enough sugar in the muffins, feel free to leave this step out.  They are just as good with a smear of butter!
  • Make sure you are using canned pumpkin puree, not canned pumpkin pie.  Canned pumpkin pie already has the spices in it, which would overpower the muffins.


Calories: 241kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 262mgPotassium: 138mgFiber: 2gSugar: 15gVitamin A: 5794IUVitamin C: 2mgCalcium: 61mgIron: 2mg
Keyword pumpkin sourdough muffins, sourdough pumpkin muffins
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