Pumpkin Sourdough Muffins (Easy Discard Recipe)

Pumpkin sourdough muffins in a muffin tin.

5 from 1 vote

Pumpkin Sourdough Muffins (Easy Discard Recipe)

Sourdough Pumpkin Muffins are soft, warmly spiced muffins made with pumpkin purée, sourdough discard, almond flour, and a gluten-free flour blend. They bake in about 35 minutes and make an easy fall breakfast, snack, or simple dessert. This version uses cold, unfed sourdough discard for a subtle tang, coconut sugar for caramel-like sweetness, and a crunchy sugar top for extra texture.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 143kcal

Author: Nadia

Ingredients

1 cup Gluten-Free Flour
½ cup Almond Flour
½ teaspoon Sea Salt
1 teaspoon Baking Powder
2 teaspoons Pumpkin Pie Spice
8 tablespoons Butter room temperature
¾ cup Coconut Sugar
2 Eggs
¾ cup Sourdough Discard
1 cup Pumpkin Puree
1 tablespoon Vanilla Bean Paste

Instructions

Preheat your oven to 350°F and line a muffin pan with parchment paper liners.
In a medium bowl, whisk together the gluten-free flour, almond flour, sea salt, baking powder, and pumpkin pie spice until well combined.
1 cup Gluten-Free Flour, ½ cup Almond Flour, ½ teaspoon Sea Salt, 1 teaspoon Baking Powder, 2 teaspoons Pumpkin Pie Spice
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and coconut sugar. Mix on medium speed until light and fluffy.
8 tablespoons Butter, ¾ cup Coconut Sugar
Add the eggs, sourdough discard, pumpkin purée, and vanilla bean paste to the butter mixture. Mix again until fully combined.
2 Eggs, ¾ cup Sourdough Discard, 1 cup Pumpkin Puree, 1 tablespoon Vanilla Bean Paste
Slowly add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing to keep the muffins tender.
Use a cookie scoop to portion the batter into the prepared muffin liners. Fill each about ¾ full. Sprinkle a pinch of coconut sugar or turbinado sugar on top of each muffin.
Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden and slightly firm.

Notes

Expert Tips And Notes

Use parchment muffin liners: They make cleanup easy and help the muffins release cleanly from the pan.
Don’t overmix the batter: Mix just until the dry ingredients disappear, then stop. Overmixing can give you denser muffins instead of the soft, tender texture we’re going for.
Use cold, unfed sourdough discard: I use discard straight from the fridge, and it doesn’t need to be freshly fed. Older discard works well here and gives the muffins that subtle sourdough tang without making them taste sour.
Let the muffins cool: Give them at least 10 minutes before removing them from the pan so they have time to set.
Add the sugar topping right before baking: Sprinkle a little extra sugar over the tops for that crunchy finish.

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