Moist Sourdough Pumpkin Muffins with Cinnamon Chips

These sourdough pumpkin muffins stand out with a hint of rich molasses flavor and all the cozy fall spices. They bake up perfectly tender and are outrageously moist every time thanks to sourdough discard.

To quote my husband, “Exactly like pumpkin pie, but in muffin form.”

This is a great recipe for a fall brunch party or to kick off the first weekend when you feel that little bit of crisp coolness in the air.  

Sourdough Pumpkin Muffin Ingredients Notes and Substitution Options

Simple ingredients combine to make these out-of-this world muffins. Get to know what each ingredient does and when you can make different substitutions and swaps.

• Eggs – Whole large eggs help to bind together the ingredients in this recipe, plus a touch of richness from the yolks.  Do not substitute different sized eggs or egg whites only because that will affect this recipe’s ability to perform.  Like most baking recipes, I recommend room temperature eggs to help make it easier to mix together all the wet ingredients.
• Light Brown Sugar – Brown sugar is the primary sweetener in this recipe.  The brown sugar has extra moisture in it compared to regular granulated sugar and is a signature ingredient in most fall baking recipes.
• Real Pumpkin Puree – Pumpkin puree of course gives these muffins their signature flavor. But where pumpkin really shines is adding moisture to your baked goods. You’re going to want to use pure canned pumpkin puree, not pumpkin pie filling.  Pumpkin pie filling comes with sweetener and spices in it, but as you’ll see, we’re adding our own so that the flavors and texture can be just right.  Want to make your own homemade pumpkin puree? Check out this recipe for pumpkin puree.

• Molasses – This is the not-so-secret ingredient that helps these sourdough pumpkin muffins stand out from most others that you’ll find. And it works all sorts of magic in this recipe.  First, it adds a rich, caramel flavor. It’s also “hygroscopic” meaning it attracts and retains moisture, resulting in more moist and tender muffins. And then third, molasses is slightly acidic, which reacts with the baking soda giving you a lighter, fluffier texture. Bear in mind that not all molasses is the same. This recipe calls for unsulfered molasses which means it’s not treated with sulfur dioxide. It has a more natural and less processed flavor compared to sulfured molasses. Also, do not use blackstrap molasses because it’s extra bitter and used more as a health aid than a baking ingredient. I use the Grandma’s brand of molasses.
• Sourdough Discard – The other magical addition to this muffin recipe that takes it over the top is sourdough starter.  It helps add a soft, fluffy texture and a subtle boost of flavor. It’s not an over-the-top sourdough flavor, though. Most folks would never guess that the recipe contains sourdough from tasting the muffins. And the best part is that we’re not using a fed active sourdough starter here.  This is a discard recipe, meaning it’s a great way to use up extra sourdough starter that would otherwise get discarded in the process of maintaining an active starter.  

Want to learn more about sourdough and discard? Check out this Sourdough 101 guide.  

• Oil – I use avocado oil for these muffins, but canola, vegetable, an mild extra virgin olive oil or melted coconut oil would all work.
• Vanilla extract – Vanilla extract adds complexity to a recipe, even in small amounts. It contributes to the “background” flavor, which might not be immediately noticeable but makes the overall taste more sophisticated.
• Whole milk – You could substitute nut milks or non-dairy milks in this recipe, but it will alter the final texture of your muffins. The proteins and fat from whole milk help bind everything together and create that flavorful rich crumb.  
• Flour – I use bleached all-purpose flour for all my quick breads, cakes, muffins and cookies.  In the world of sourdough, you generally don’t want to use bleached flour because it can negatively impact the rising action of the starter.  But in this case the sourdough isn’t creating the rise in these muffins so you’re free to go with the bleached all-purpose flour like the Gold Medal brand I use.  I use bleached-all purpose for these kinds of recipes because it’s lower in protein compared to its unbleached counterparts and helps to give the muffins the extra bit of lift.

• Baking powder – This is what gives your muffins rise and the fabulous, decadent domed top. No flat tops here!
• Cinnamon, Cloves & Ginger – These warm spices get mixed with the other dry ingredients to give you that signature fall pumpkin spice flavor.  You can substitute these with 3 teaspoons of pumpkin pie spice.
• Salt – Never bake without it.  Sweet recipes still need salt because it’s what helps to open up your tastebuds so they can full take. in all the fabulous pumpkin flavor.
• Cinnamon Chips – One optional addition is cinnamon chips. I came across cinnamon chips at Target (I’ve also seen then at WalMart and Kroger) and they were such a fun addition to this recipe. They add an extra blast of cinnamon flavor. And pumpkin sourdough muffins are so versatile!  You can add different nuts and toppings to suit your tastes and preferences. You could instead substitute in 3/4 cup of chocolate chips, chopped pecans, pumpkin seeds or walnuts.

Step by Step Photos Making Sourdough Pumpkin Muffins

Special Equipment for Sourdough Pumpkin Muffins

Good news, this recipe doesn’t require much in the way of special equipment. No need for a stand mixer. Just a nice large mixing bowl and a whisk or hand mixer will do.  

If you’re a baking fanatic like me, chances are you already own a standard 12 muffin pan and might have some cupcake liners hanging out in the cupboard. 

If you don’t have cupcake liners, you can go without. Just make sure to grease the muffin tin with butter or cooking spray before pouring in the batter.

Using Temperature to Gauge Doneness

There is one more tool that I love to use, though it isn’t required: An instant read thermometer.

This has become a must for me in baking.  When the timer goes off that my muffins are done baking, I insert the end of my instant read thermometer into the center of one muffin and if it’s around 200 degrees Fahrenheit, I know the muffins are done baking.

This is much easier in my opinion compared to the typical method of inserting a toothpick or cake tester into the muffins and judging if there are crumbs sticking to it.  Measuring temperature is a much more accurate gauge.

How to Get That Epic Muffin Top

I love an over the top muffin top, as you can see from the photos.  The way I get that is a combination of both the right mix of ingredients, but also in filling the muffin liners above the brim.  

You may start to worry when you’re scooping batter into the muffin tin that it’s way too much batter. But I promise, I’ve tested this thoroughly.  Just keep mounding up the batter so it looks as full as you see in my photos. That’s going to provide the springboard for that top to pop.

The other thing that helps the muffin tops dome up nicely is starting the oven temperature a bit on the hotter side, at 425 degrees Fahrenheit so you get some nice initial rise.  Then reduce the heat to 350 degrees for the last 20-25 minutes to complete the baking process and ensuring the muffins cook through evenly.

More Sourdough Discard Recipes and Pumpkin Recipes

• Sourdough Banana Bread
• Sourdough Discard Bagels
• Pumpkin Chocolate Chip Bread

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