Sourdough Pumpkin Muffins Made with Freshly Milled Grains
Sourdough pumpkin muffins are the perfect way to enjoy cozy fall flavors while putting your active sourdough starter to good use. Made with freshly milled flour, warm pumpkin spice, and real pumpkin puree, these muffins are soft, hearty, and full of homemade goodness. They’re easy to make, freezer-friendly, and perfect for breakfast, snacks, or sharing with friends over a cup of coffee.
Reader Summary
By the end of this post, you’ll know:
- How to make soft and flavorful sourdough pumpkin muffins using freshly milled flour.
- Why freshly milled flour creates hearty, nutritious muffins with incredible flavor.
- How to use active sourdough starter in this easy muffin recipe.
- The best mix-ins, including chocolate chips, chopped nuts, and dried fruit.
- Tips for storing and freezing muffins so you can enjoy them throughout the week.
- Common ingredient substitutions, including using all-purpose flour or sourdough discard.
- Answers to frequently asked questions to help you bake with confidence.
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When the temps start cooling down, I can hardly wait to start making Fall treats like these sourdough pumpkin muffins. If you are looking for other recipes that bring out the flavors of the season, you will love these other posts on the blog: Chewy Brown Butter Pumpkin Chocolate Chip Cookies, Easy Instant Pot Apple Butter Recipe, and also Cozy Pumpkin Bread.
Why You’ll Love This Sourdough Pumpkin Muffin Recipe
If you’re looking for a cozy fall bake that’s both wholesome and full of flavor, these sourdough pumpkin muffins made with freshly milled flour are sure to become a favorite. They are easy enough for a weekday breakfast but delicious enough to serve with coffee when friends stop by.
Made with Freshly Milled Flour
Freshly milled flour gives these muffins a hearty texture, rich flavor, and all the goodness of whole grains. It’s a simple way to add more nutrition while still enjoying a soft, tender muffin.
A Perfect Way to Use Sourdough Discard
Don’t let your sourdough discard go to waste. This recipe transforms it into moist, flavorful muffins with just a subtle tang that pairs beautifully with warm pumpkin spice.
Soft, Moist, and Full of Fall Flavor
Real pumpkin puree, cozy spices, and a touch of sweetness come together in every bite. These muffins stay wonderfully moist and taste just as good the next day.
Great for Breakfast or Meal Prep
Bake a batch on the weekend and enjoy them throughout the week. They’re perfect for quick breakfasts, afternoon snacks, or tucked into lunch boxes for an easy homemade treat.
Ingredients
For this recipe, you will need the following ingredients:
- Flour- I used Freshly milled soft white wheat
- Baking Soda
- Baking Powder
- Salt- I used Pink Himalayan Sea Salt
- Cinnamon
- Pumpkin Pie Spice- You should try my homemade version!
- Brown Sugar
- Eggs- The girls have laid SO many lately so I was excited to get more use out of them!
- Active Sourdough Starter
- Butter- Melted
- Milk
- Vanilla
- Pumpkin Puree
Why I Choose Freshly Milled Grains (And Why I Love My NutriMill)
For the past year and a half, I’ve been milling my own grains with my NutriMill, and honestly, I can’t believe I didn’t start sooner. There’s something so fresh and vibrant about the flavor when you mill your own flour. It really brings a whole new depth to every bite! I choose freshly milled grains in these sourdough pumpkin muffins because they add a subtle, nutty flavor and a richness you just don’t get from store-bought flour. If you haven’t tried it yet, I can’t recommend the NutriMill enough. It’s easy, precise, and it’s completely changed the way I bake.
Instructions
Mix Together Your Dry Ingredients
First, in a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
Mix Your Wet Ingredients
In a large mixing bowl, combine brown sugar, active sourdough starter, melted butter, milk, vanilla and pumpkin puree and eggs. Mix until just combined. You do not want to over mix.
Combine Wet and Dry Ingredients
Pour your dry ingredients into your wet ingredients and mix until just combined. After this step, you may choose to mix in any add-ins of your choosing. I chose Dark Chocolate Chips but some other great additives are pepitas, chopped walnuts or pecans, white chocolate chips, or even dried fruits like cranberries.
Bake
In a greased or lined muffin tin, fill each cup about 3/4 full. Bake at 375 degrees for about 18-20 minutes or until a toothpick comes out clean. Allow to cool on a cooling rack for a few minutes before serving. Enjoy!
Sourdough Muffins Made With Freshly Milled Grains
Ingredients
- 113 grams freshly milled flour Can use all-purpose
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup brown sugar
- 2 eggs
- 250 grams active sourdough starter
- 1/2 cup melted butter
- 1/2 cup milk
- 1 tsp vanilla
- 1 15 oz can pumpkin puree
Instructions
- First, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl and set aside.
- Next, in a large mixing bowl, add in brown sugar, eggs, active sourdough starter, butter, milk, vanilla, and pumpkin puree. Mix until just combined. Do not over mix.
- Add your mix ins such as chocolate chips, nuts, or dried fruits. This step is optional.
- Fill a greased or lined muffin tin about 3/4 full in each cup. Bake at 375 degrees for 18-20 minutes or until a tooth pick comes out clean. Let cool on a wire rack for several minutes before servings.
- You can store these in an airtight container at room temperature for 4 days or you can freeze for longer storage. Enjoy!
FAQ: Your Sourdough Pumpkin Muffins
Can I use all-purpose flour instead of freshly milled flour?
Yes! While the recipe is designed with freshly milled flour for extra nutrition and flavor, you can substitute all-purpose flour. Just keep the same weight, and reduce the liquid by a tablespoon or two to avoid a soggy muffin.
Can I use discard instead of active sourdough starter?
Yes, sourdough discard works well in this recipe. Since the muffins rely on baking powder and baking soda for lift, you do not need an active starter for them to rise properly. Discard will add that subtle sourdough flavor without affecting the texture too much.
Can I long ferment this recipe?
Yes, you can long ferment the batter for a deeper sourdough flavor, but it works best with a few adjustments. Mix the flour, sourdough discard, pumpkin puree, and other wet ingredients first, then let the batter rest in the refrigerator for several hours or overnight before adding the leavening agents. Stir in the baking powder and baking soda just before baking so the muffins rise properly. Keep in mind that freshly milled flour will continue to absorb liquid as it sits, so you may need to add a splash of milk or water if the batter becomes too thick.
Can I make these muffins gluten-free?
Absolutely! You can swap in a gluten-free all-purpose flour blend that you trust. Just check your blend’s ratio, and you may need a small binder like xanthan gum if it’s not already included.
How do I store these muffins?
You can keep them at room temperature in an airtight container for up to 4 days. For longer storage, freeze them in a sealed bag, and just thaw at room temp when you’re ready.
Can I add mix-ins, like chocolate chips or nuts?
Yes, definitely! After you’ve combined your wet and dry ingredients, gently fold in a handful of chocolate chips, chopped pecans, or even dried cranberries for a fun twist.
Can I double the recipe?
Yes! This recipe scales up beautifully. Just double all ingredients, and bake the muffins in batches so they cook evenly.
In Closing
Whether you’re baking these sourdough pumpkin muffins to use up extra sourdough starter, enjoy the goodness of freshly milled flour, or simply bring a little taste of fall into your kitchen, I hope this recipe becomes one you’ll make again and again. They’re simple to prepare, freezer-friendly, and perfect for busy mornings, afternoon coffee breaks, or sharing with family and friends. If you give this recipe a try, I’d love to hear what you think! Leave a comment below, give the recipe a rating, and let me know your favorite mix-ins.
Happy baking, friend!
XO, Bri
Discover the Joy of Homemade Sourdough
For more delicious sourdough recipes, check out The Sourdough Chronicles.
Maybe you are a newbie to the sourdough world? I KNOW it seems so overwhelming but I promise you will get the hang of it! I made a free 23 page sourdough guide JUST for beginners! I would LOVE to send it to you. Grab my free printable guide The Art of Sourdough: From Starter to Slice by visiting the Resource Library and get everything you need to feel confident baking beautiful loaves at home!
More Pumpkin Recipes to Fall in Love With
Can’t get enough pumpkin? These cozy recipes are perfect for autumn baking, sipping, and sharing — pick your favorite and keep the fall vibes going!
Cozy Fall Ideas to Enjoy This Season
Beyond the kitchen, fall is the perfect time to cozy up your home and your life. Here are some of my favorite seasonal projects, décor ideas, and cozy touches you’ll love this autumn.
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