It is Autumn and pumpkin season so what better way to start the day than with a breakfast of homemade Sourdough Pumpkin Muffins! I love baking healthy, homemade breakfast and snack foods for our family. I can whip up a batch of these Sourdough Pumpkin Muffins before everyone gets up then do a quick yoga session while the muffins are baking. There is such joy in seeing the beaming faces of our children running out to the kitchen in the morning with the scent of fresh baked muffins in the air!
My sourdough starter is so healthy and bubbly that I love to create homemade sourdough baked goods from scratch every week. (If you missed it, here’s our post on how to make a sourdough starter) I try to make homemade bread every week, but my sourdough starter still is plentiful enough to bake other tasty treats like some of the ones found in this post with 70+ sourdough recipes.
We preserve fresh pumpkin and winter squash every year so I’m always coming up with recipes to use this healthy food to feed our family. We love our pumpkin bread recipe but we like a little variety in our homemade baked goods so these Sourdough Pumpkin Muffins are a delicious choice.
How to make Sourdough Pumpkin Muffins
This recipe makes 2 dozen standard size muffins. If this is more than you can eat in a few days, freeze the extra to enjoy another time!
Recipe Ingredients:
-1 cup sourdough starter
-2 cups pumpkin puree (here’s how to make your own)
-2/3 cup oil (we use either melted coconut oil or organic safflower oil)
-3 eggs
-1 teaspoon vanilla extract (here’s how to make your own)
-2 cups flour
-1 cup unrefined sugar
-2 teaspoons cinnamon
-2 teaspoons baking powder
-1 1/2 teaspoons baking soda
-1 teaspoon salt
-1 cup raisins
Recipe Directions:
- Step 1: Preheat the oven to 350 degrees. Beat the three eggs. Stir in the sourdough starter, oil, vanilla and pumpkin puree. Mix well.
- Step 2: Combine the dry ingredients in a separate bowl. Stir the raisins into the dry ingredients.
- Step 3: Stir the sourdough starter mixture into the bowl of dry ingredients. The sourdough starter will start to react with the baking soda and make the dough seem fluffy and bubbly. Stir until the ingredients are just mixed, do not over-stir.
- Step 4: Spoon the batter into the muffin pans (I line my muffin tins with these to make clean up quick and easy).
- Step 5: Bake the muffins for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
I always give my homemade muffins a few minutes to cool in the pan. Then I place them on a wire cooling rack on the counter top to finish cooling off.
These sourdough pumpkin muffins are always a big hit in our house. I love making them for our family since I can feel good about feeding them healthy, homemade baked goods for breakfast or snack.
If you’re looking for other healthy muffin or sweet bread recipes, check out some of our other recipes:
- Sourdough Huckleberry Muffins
- Dandelion Muffins
- Carrot Zucchini Muffins
- Pumpkin Bread
- Healthy Chocolate Zucchini Bread
This is the best sourdough muffin I’ve ever eaten!!! Most sourdough muffins that I’ve made have been dense and heavy. This recipe comes out very light and tasty. Soooo good! It goes on my favorite list.
I’m so glad you enjoyed them and thank you for taking the time to share this!
Would half whole wheat and half all purpose work in the pumpkin muffin recipe?
I used 1/3 whole wheat and it was delish!
I’ve made this 2 weeks in a row for my kids’ breakfast. They are so delicious! I did add a pinch of cloves. I’m going to experiment making these into applesauce instead of pumpkin for some variety.
My husband loved them! He said he likes them even more than the sticky buns that used to be his favorite. My next door neighbor said they were DELICIOUS.
These are phenomenal! Thanks for a great recipe!!
HOLY COW. These are amazing. AMAZING. I added a tsp of pumpkin pie spice – because I always do for all pumpkin recipes. I also made a pecan streusel for the top. They’re the best thing I’ve ever made with sourdough discard. Thanks so much for the recipe!
Love this recipe and so does my while family! I used pumpkin butter that I made from sugar pumpkins, ( had extra in the fridge that I didn’t can) since the pumpkin butter already had spices and sugar I have the amount of cinnamon and sugar, that can out perfect and not overly sweet at all. This is my 2nd Sunday in a row making these, can wait to explore more of your recipes!
How do you can your pumpkin puree? I’ve always frozen mine, but I would rather can it.