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Sourdough Pumpkin Muffins

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These sourdough pumpkin muffins made with freshly milled wheat and sourdough discard, and topped with a buttery, oatmeal streusel are the perfect fall treat! They have just enough sweetness, a bit of nuttiness from the freshly milled wheat, a hint of spice (without being overpowering), and lots of pumpkin flavor. Don’t have a grain mill or sourdough? Don’t worry! You can still make these yummy pumpkin muffins. Keep reading for details…

sourdough pumpkin muffins with pumpkin and fall flowers

Fall is my favorite season. I’m not sure what it is exactly – the crispness of the cooler weather; the beauty of the changing leaves; the golden light at sunset; all things apple & pumpkin. I might have to file for bankruptcy if I go down the seasonal aisle at Aldi one more time! Pumpkin is absolutely one of my favorite fall flavors.

Move over PSL! Meet the sourdough pumpkin muffin!

Here we go – I’m going to say something controversial. Pumpkin latte? Pass. PSL? No thanks. Pumpkin creme cold brew? Ok, maybe I can get on board with that one. I’m just not a fan of pumpkin spice in my coffee. But give me ALL the other pumpkin things: Pumpkin bread. Pumpkin donuts. Pumpkin pie. Pumpkin sourdough muffins – yes, please! I even made a pumpkin mac & cheese recently, and it was delicious! (I’ll share that recipe soon, too!)

As soon as the weather turns cooler (for the first time – because we all know 2nd and 3rd summer in TN are coming), there is something in me that just wants to make all the pumpkin things. And since I’m now sourdough obsessed, this fall I set out to make the perfect sourdough pumpkin muffin. It took some trial and error (and some kids who were a little tired of pumpkin muffins), but I think I found the one!

Single muffin with light flare
muffins, flowers, and pumpkin from above

I’m not sure why I always wait until fall to start making pumpkin everything. But I do know that these pumpkin muffins will definitely be a year-round staple in our house going forward. Everyone loves them! And with pumpkin, freshly milled wheat and sourdough, they’re totally healthy. Right?!?

So now let’s get to it. Making these sourdough pumpkin muffins is really simple!

Preheat oven. Line your pan (I’ll share my favorite liners/wrappers below – both reusable and paper ones). Whisk dry ingredients. Mix wet ingredients and combine with dry, being careful not to over-mix. You can do this by hand or with a stand mixer. Scoop into pans with a cookie dough scoop (one of my favorite muffin hacks!). Make a batch of streusel and sprinkle on top of muffins. Bake at 350 degrees for 24-28 minutes or until toothpick comes out with just crumbs (not completely clean). Don’t over-bake – they should be moist! Let cool completely (this is the hardest part!). If you can stand it, make them the night before and wait until the next day to devour them; they will be delicious and come out of the muffin wrappers perfectly! Full recipe with even more tips can be found below.

muffins in pan on counter

Why measure by weight?

I started measuring by weight when making bread, and it makes a huge difference in the outcome. Similarly, it will help you have a consistent result with your other baked goods! With a standard measuring cup, some people will “scoop” the flour, some will “pack” the flour, some will spoon and level the flour – these will all yield different measurements. Whereas, if you measure by weight, you will get consistent results every time.

My other “sneaky” reason for measuring by weight…less dishes! I love to cook and bake or make just about anything in the kitchen. BUT – I do not like to was dishes. Anyone with me?! When measuring by weight, you put all of your ingredients in one bowl on your scale (just be sure to zero between each ingredient!), and you won’t dirty so many measuring cups & spoons. Accuracy & less dishes? Win, win!

Can I use regular all-purpose flour?

Yes! When I started working on this recipe, my goal was to create a muffin that kids and adults both love, while still being at least a little healthy. The freshly milled soft white wheat in this recipe is a great, healthier substitute for store bought all purpose flour. But regular flour works fine, too. I’ll be sharing a post soon about why we decided to get a grain mill to grind wheat. Stay tuned! In the meantime, if using all-purpose flour, just add 2 extra tablespoons of flour to the recipe, as the fresh milled flour tends to soak up more of the liquid than traditional store-bought flour.

What if I don’t have sourdough?

The sourdough discard in this recipe adds a great flavor and tang, but you can make them without. Simply add 1/3 cup flour to dry ingredients, and an additional 1/4 cup buttermilk.

three muffins and a mini pumpkin

Can I leave off the streusel?

You can, of course. But why would you want to?!? Ha! I have made these without streusel before, and they are still delicious. You can also top with some turbinado sugar, pepitos (pumpkin seeds), dried cranberries (my 5-year-old’s idea!), white chocolate chips – or any combination of those.

coffee and muffin on outdoor counter
close-up of sourdough pumpkin muffins with flowers in the background

So make up a batch of these delicious sourdough pumpkin muffins for your family. Then, grab your favorite warm drink, a cozy blanket, a good book, and one (or maybe two) for yourself – and enjoy. You won’t be sorry! 

Sourdough Pumpkin Muffins

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breakfast, treats, baked goods, sourdough
By Lagniappe Table Serves: 24 muffins
Prep Time: 20 mins Cooking Time: 30 mins Total Time: 1 hour

These sourdough pumpkin muffins made with freshly milled wheat and sourdough discard, and topped with a buttery, oatmeal streusel are the perfect fall treat! They have just enough sweetness, a bit of nuttiness from the freshly milled wheat, a hint of spice (without being overpowering), and lots of pumpkin flavor. Don’t have a grain mill or sourdough? Don’t worry! You can still make these yummy pumpkin muffins.


  • 325 g (2 1/2 cups) freshly milled soft white wheat flour *see notes for substituting store-bought all-purpose flour
  • 8 g (2 tsp) baking powder
  • 4 g (1 tsp) baking soda
  • 4 g (2 tsp) cinnamon
  • 1 g (1/2 tsp) ginger
  • 1/2 g (1/4 tsp) cloves
  • 4 g (1/2 tsp) salt
  • 1 - 15oz can pumpkin (420 g)
  • 130 g (1/2 cup) unsweetened applesauce
  • 165 g (3/4 cup) sugar
  • 100 g (1/2 cup) dark brown sugar
  • 96 g (1/2 cup) melted coconut oil
  • 4 eggs
  • 145 g (1/2 cup) sourdough discard *see notes for substitute
  • 4 g (1 tsp) vanilla
  • 140 g (1/2 cup) buttermilk
  • Streusel
  • 4 tbsp unsalted butter, melted
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup old fashioned oats
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • Other Toppings/Mix-ins
  • Pepitas (pumpkin seeds)
  • Turbinado sugar
  • Dried Cranberries
  • White Chocolate Chips



First, preheat oven to 350 degrees. Grease muffin tin with coconut oil or line with paper liners.


In a medium bowl, mix together the streusel ingredients. Set aside.


Grab another bowl (a bit larger) and whisk together your dry ingredients: flour, baking powder & soda, spices.


Next, in the bowl of your stand mixer, add the pumpkin, applesauce, sugars, and melted coconut oil. Then add your eggs one at a time, mixing until fully incorporated. Lastly, add the sourdough discard and vanilla and mix until fully combined.


With mixer on low, add half of the dry ingredients to the pumpkin mixture. Stir. Then add the buttermilk. Finish with the remaining dry ingredients, and mix just until incorporated, scraping the bowl as needed. Don’t over-mix or your muffins will be tough!


Use a cookie scoop (one of my favorite muffin tricks!) to scoop batter into muffin liners until they are about 2/3 full. Sprinkle about a tablespoon of streusel mixture on top of each muffin.


Bake at 350 degrees for about 24-28 minutes, or until a toothpick comes out mostly clean, with a few crumbs. Be sure not to over-bake - these pumpkin muffins should be moist!


Remove from oven and allow to cool in pan 10 minutes. Remove to cooling rack and allow to cool completely before serving.


Tip: These are great made the night, or even up to a day, before! Sourdough discard substitute: Add 1/3 cup flour to the dry ingredients, and an additional 1/4 cup buttermilk. If using store-bought all-purpose flour, add an additional 2 TBSP flour to the dry ingredients.

Favorite tools for muffin-making!

If you try these sourdough pumpkin muffins, leave me a message and let me know if you like them as much as we do!

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