SOURDOUGH PUMPKIN SPICE MUFFINS

Sourdough Pumpkin Muffins with Brown Sugar Crumble

There’s nothing that says fall quite like a warm pumpkin muffin fresh from the oven. These sourdough pumpkin muffins are incredibly soft, perfectly spiced, and topped with a buttery brown sugar crumble that makes every bite irresistible. They’re the perfect way to use up sourdough discard while filling your kitchen with the cozy scents of autumn.

Whether you’re baking these for breakfast, an afternoon coffee break, or packing them in lunch boxes, they’re sure to become a seasonal favorite.

Why You’ll Love These Muffins

Soft and moist with real pumpkin puree

Great way to use sourdough discard

Warm pumpkin spice flavor

Sweet buttery crumble topping

Easy to make in under 40 minutes

Muffins

½ cup melted butter

1 cup dark brown sugar

1½ cups pumpkin puree

2 large eggs

½ cup sourdough starter discard

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons pumpkin pie spice

Brown Sugar Crumble Topping

½ cup brown sugar

¼ cup all-purpose flour

4 tablespoons softened butter

1 teaspoon pumpkin pie spice

Instructions

Preheat your oven to 350°F and line a muffin pan with paper liners or lightly grease each cup.

In the bowl of a stand mixer (or a large mixing bowl), beat together the melted butter and brown sugar for about 5 minutes until light and fluffy.

Add the eggs, vanilla, pumpkin puree, and sourdough discard. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.

Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.

In a small bowl, make the crumble topping by combining the brown sugar, flour, softened butter, and pumpkin pie spice. Mix with a fork or your fingertips until crumbly.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Sprinkle the crumble topping generously over each muffin.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Tips

Don’t overmix the batter—this keeps the muffins soft and tender.

Use room-temperature eggs for the best texture.

These muffins freeze beautifully for up to 3 months.

Enjoy them slightly warm for the ultimate fall treat.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Warm them for a few seconds in the microwave before serving to bring back that fresh-from-the-oven taste.

New to Sourdough?

If you’re just starting your sourdough journey, these muffins are a great way to use your sourdough discard while learning how to bake with sourdough.

Whether you’re looking for a sourdough starter to begin baking or a guide to help you through your first loaves, I’ve created resources to help you feel confident starting your sourdough journey.

Start your sourdough journey here: https://www.ssbakery-sourdoughsweets.com/sourdoughjourney

My Favorite Baking Tools

These are the tools and supplies I personally use in my kitchen and bakery to make sourdough, cookies, and all of my favorite treats. I’ve put together a list of my go-to baking essentials so you can easily find the things I recommend.

Shop my favorite baking tools here: https://a.co/d/00OYCoUB

Some of the links above may be affiliate links, which means I may earn a small commission if you make a purchase through my link at no additional cost to you. I only share products I personally use, love, and recommend.