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Easy Small-Batch Pumpkin Sourdough Discard Muffins

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These tender, moist pumpkin sourdough discard muffins are the perfect way to use up leftover starter. Made in one bowl with no mixer, they yield exactly six muffins with a subtle tang and cozy fall flavor.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120g) sourdough discard (active or inactive, room temperature or cold)
  • ⅓ cup (65g) granulated sugar
  • 2 tablespoons (25g) packed light brown sugar
  • 3 tablespoons (42g) unsalted butter, melted and cooled slightly
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon turbinado sugar (optional, for sprinkling)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center. Line a 6-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined and resembling wet sand.
  3. Add the pumpkin puree, sourdough discard, egg, and vanilla extract. Whisk until smooth and uniform. The batter will look thick and glossy.
  4. In a separate small bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold together gently just until no streaks of flour remain. A few lumps are okay; do not overmix.
  6. Divide the batter evenly among the six muffin cups, filling each about ¾ full. A ¼-cup scoop works well.
  7. Sprinkle the tops with turbinado sugar if using.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For best results, use room temperature ingredients. Let the batter rest for 10 minutes before baking for taller, more domed muffins. If your discard is very thick, stir in a tablespoon of water to loosen it. Check your baking powder freshness by testing it in hot water—it should bubble vigorously. Muffins stay fresh in an airtight container at room temperature for up to 3 days, or freeze individually for up to 3 months.

Nutrition

Keywords: pumpkin muffins, sourdough discard, small batch, fall baking, easy muffins, one bowl, no mixer

Find it online: https://lirafood.com/easy-small-batch-pumpkin-sourdough-discard-muffins/