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pumpkin muffins in muffin tin on light grey surface

Sourdough Pumpkin Spice Muffins

These sourdough pumpkin spice muffins are made with sourdough discard, pumpkin purée, pumpkin pie spice, and lots of cinnamon! Light and fluffy, are the perfect fall breakfast or snack, with just the right amount of sweetness and spice.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins


Dry Ingredients

  • 1 cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup coconut sugar

Wet Ingredients

  • cup sourdough starter (90 grams) or discard
  • 1 cup pumpkin purée 258 grams
  • 2 eggs
  • cup maple syrup
  • ¼ cup avocado oil

Optional toppings

  • rolled oats
  • pumpkin seeds


  • Pre-heat the oven to 350ºF and line or grease a 12 cup muffin tin.

Mix Dry

  • In a medium size bowl, mix together the dry ingredients including flour, baking soda, baking powder, sea salt, pumpkin pie spice, cinnamon, and coconut sugar.

Mix Wet

  • In a separate large bowl, mix the wet ingredients including sourdough starter, pumpkin purée, eggs, maple syrup, avocado oil. Mix until completely combined
  • Gently fold the dry ingredients into the wet. Mix until everything is just combined. Use a 2 tablespoon cookie scoop to portion out the batter into the prepared muffin tin.
  • Sprinkle rolled oats and pumpkin seeds on top of each muffin for topping. Bake at 350ºF for 20 minutes, or until a toothpick inserted into one of the muffins comes out clean. Let cool on a wire rack, and enjoy!
Keyword sourdough discard muffins, sourdough muffins, sourdough pumpkin muffins, Sourdough pumpkin spice muffins