These soft and fluffy spiced pumpkin muffins are made with sourdough discard for extra flavor. Chocolate chunks and a crunchy sugar topping made these a truly irresistible fall treat!
These sourdough pumpkin muffins are a delicious twist on a classic fall treat. It’s a great way to use up discard from all the pumpkin sourdough boules that you might be baking around this time of year!
These muffins are incredibly soft and tender and are just perfect with a glass of milk. I add chocolate chips, but you can add walnuts, cranberries, or any other add-ins!
How to make perfect pumpkin spice muffins
I love these muffins because they come together in less than 30 minutes. They’re super easy to make and you don’t even need a mixer!
First, we mix together our dry ingredients – all purpose flour, baking soda, cinnamon, all spice, ginger, cloves, and salt. The different spices really add a punch of flavor and keep the muffins from being bland.
Then, we whisk together eggs, brown sugar, and granulated sugar. We’ll add pumpkin puree, sourdough discard, and vanilla to the mix.
Finally, we mix together the wet ingredients and the dry ingredients. And here’s my trick for getting a really soft, melt-in-your-mouth texture: after the wet and dry ingredients are mixed, I slowly pour in the oil. The mixture might look a little funny, but keep stirring until the oil is incorporated.
Why does adding oil at the end make a softer crumb?
My hypothesis is that adding the flour to the wet ingredients allows for some gluten development to occur. But then adding the oil prevents further gluten development (think, gluten development = a tougher crumb, more similar to bread). By preventing gluten develop, you help create a very soft and tender cake.
Other delicious fall recipes to try:
If you make this recipe, please let me know! I always love to see what my readers are baking. You can comment below or tag me on Instagram @halicopteraway.
Sourdough pumpkin muffins
- 2 Mixing bowls
- 12 cup muffin tin
- 1 1/4 cup (160g) all purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp all spice
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 tsp salt
- 2 eggs
- 1/4 cup (50g) granulated sugar
- 3/4 cup (150g) brown sugar
- 1 1/4 cups (280g) pumpkin puree
- 1 tsp vanilla extract
- 1 cup (100g) sourdough discard at 100% hydration
- 1/2 cup (110g) neutral flavored vegetable oil
Add-ins and toppings (optional)
- 4 oz (115g) chopped semi sweet chocolate or chocolate chips
- Coarse sugar, for topping
- Pumpkin seeds or shredded coconut, for topping
- Line a muffin tin and preheat oven to 350°F
- In a medium mixing bowl, add all purpose flour, baking soda, cinnamon, all spice, ginger, cloves, and salt. Whisk together until evenly combined.
- In a separate bowl, whisk together the eggs and granulated and brown sugar until well combined. Add the pumpkin puree, vanilla, and sourdough discard and mix until combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Slowly pour in the vegetable oil and stir until well combined. At first the mixture will look a little chunky, but it will eventually combine.
- Fold in chocolate chunks. Use an ice cream scoop to evenly scoop and fill the muffin tins. I like to fill them until they are almost full, so that I get very large muffin tops.
- Sprinkle with coarse sugar and pumpkin seeds or shredded coconut. Place in the middle rack and bake for 20 – 22 minutes until a toothpick comes out clean.
- Remove from the oven and let cool for a few minutes before eating.