It’s pumpkin season, which means all things pumpkin until further notice! But seriously, fresh pumpkin and warm spices are my favorite fall flavors. And these Sourdough Pumpkin Crumble Cake Muffins are a great way to enter the fall season and use up all that extra sourdough starter!

As we are starting to get cooler weather, I can’t help but get so excited for all of the baking I know I’ll be doing in the coming months. I truthfully bake all year round because it’s something I’ve always done even since I was a little girl. Baking for others is a love language for me. And these sourdough discard pumpkin muffins are one of my favorite pumpkin recipes to share with others. No one ever knows they are sourdough until I tell them, I think the pumpkin spice and pumpkin flavor overpower the sourdough, which makes it so amazing for those who don’t enjoy sourdough.

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How do I store these Sourdough Pumpkin Muffins?

These Sourdough Pumpkin Muffins can be left out on the counter for 3-4 days in an airtight container. For longer storage, you can store in the fridge for a week (or longer). You can also make big batches and freeze this recipe for up to 6 months in the freezer.

Can I use Pumpkin Pie Filling in place of Pumpkin Puree?

No, you should only use pumpkin puree for this recipe. The pumpkin pie filling has extra sugar and spices that you don’t need for this recipe.

How do I make my own sourdough starter?

I have a whole post on making your own sourdough starter. On this post I try to make it as simple as possible because I feel like sometimes people way over complicate it. You can learn how to make your own homemade sourdough starter here.

How do I make sure these Sourdough Pumpkin Muffins are moist and fluffy?

Do not over mix, you want to ensure that you are only mixing until all the ingredients are just combined. Over mixing can result in muffins that are dense and sometimes even dry.

Can I long ferment these Pumpkin Sourdough Muffins?

Absolutely, 12-24 hours before you plan to make the pumpkin muffins, mix together sourdough starter, melted butter, eggs, and flour. Cover with a tea towel or plastic wrap and allow to ferment at room temperature for 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours. It takes more time, but worth it if you have the time! After fermenting, just follow the directions normally.

Ingredients

Sourdough Pumpkin Muffins

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 cup melted butter

1 cup dark brown sugar

1 1/2 cups pumpkin puree

2 large eggs

1/2 cup sourdough starter discard

1 teaspoon vanilla extract

Crumb Topping

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed brown sugar (dark or light)

1 teaspoon pumpkin pie spice

6 Tablespoons butter, melted

Instructions

Preheat oven to 350 degrees.
Lightly grease a muffin tin or line with muffin liners.
In a medium bowl, combine dry ingredients – flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
In a stand mixer or large bowl, mix melted butter and brown sugar until light and fluffy.
To the sugar and butter mixture, add in pumpkin puree, eggs, sourdough discard, and vanilla extract, and mix together.
Slowly add in dry ingredients and mix until just incorporated. Be careful to not over-mix.
For the Crumb Topping – In a small bowl, add flour, sugar, brown sugar, pumpkin pie spice and melted butter and mix until well combined.
Add equal parts oil the sourdough muffin batter to each muffin tin.
Then add the crumb topping to the tops of the muffins.
Place in the oven and bake for 20-25 minutes. Test with a toothpick, It”s ready when it comes out clean.
Allow the muffins to cool for a few minutes and transfer to a wire cooling rack.

Notes

If you don’t want to add the crumb topping, I would suggest adding 1/4 cup more brown sugar to the batter. The crumble adds sweetness, so without it, the muffins won’t be as sweet!
You can long ferment this recipe for added benefits
If you would like to make my Pumpkin Cream Cheese Muffins sourdough, just follow this recipe for the muffins, omit the crumb topping and follow the instructions for the cream cheese filling!
To evenly scoop the muffin mixture into the muffin tins, I recommend using an ice cream scoop for the best results.

Sourdough Pumpkin Crumble Muffins on a wire rack

Sourdough Pumpkin Crumble Cake Muffins

It's pumpkin season, which means all things pumpkin until further notice! But seriously, fresh pumpkin and warm spices are my favorite fall flavors. And these Sourdough Pumpkin Crumble Cake Muffins are a great way to enter the fall season and use up all that extra sourdough starter!

Prep Time 10

Bake Time 20

Total Time 30

Serving Size 12 muffins

Ingredients

Sourdough Pumpkin Muffins

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 cup melted butter
1 cup dark brown sugar
1 1/2 cups pumpkin puree
2 large eggs
1/2 cup sourdough starter discard
1 teaspoon vanilla extract

Crumb Topping

3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar dark or light
1 teaspoon pumpkin pie spice
6 Tablespoons butter melted

Instructions

Preheat oven to 350 degrees.
Lightly grease a muffin tin or line with muffin liners.
In a medium bowl, combine dry ingredients – flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Set aside.
In a stand mixer or large bowl, mix melted butter and brown sugar until light and fluffy.
To the sugar and butter mixture, add in pumpkin puree, eggs, sourdough discard, and vanilla extract, and mix together.
Slowly add in dry ingredients and mix until just incorporated. Be careful to not over-mix.
For the Crumb Topping – In a small bowl, add flour, sugar, brown sugar, pumpkin pie spice and melted butter and mix until well combined.
Add equal parts oil the sourdough muffin batter to each muffin tin.
Then add the crumb topping to the tops of the muffins.
Place in the oven and bake for 20-25 minutes. Test with a toothpick, It”s ready when it comes out clean.
Allow the muffins to cool for a few minutes and transfer to a wire cooling rack.

Notes

If you don’t want to add the crumb topping, I would suggest adding 1/4 cup more brown sugar to the batter. The crumble adds sweetness, so without it, the muffins won’t be as sweet!
You can long ferment this recipe for added benefits
If you would like to make my Pumpkin Cream Cheese Muffins sourdough, just follow this recipe for the muffins, omit the crumb topping and follow the instructions for the cream cheese filling!
To evenly scoop the muffin mixture into the muffin tins, I recommend using an ice cream scoop for the best results.

I really hope you enjoy this recipe as much as I do. It’s one of my favorite sourdough discard recipes and pumpkin muffin recipe. You can’t go wrong when you’re mixing sourdough and pumpkin together! If you love this recipe like I do, let me know in the comments, and be sure to share with friends and family!