Sourdough Cinnamon Sugar Pumpkin Muffin Recipe

Last Updated on August 30, 2024 by TheFarmChicken

sourdough cinnamon sugar pumpkin muffins

If you are looking for a soft tender muffin that is full of fall flavor, then you are definitely in the right spot. I love how good these muffins are! I used pumpkin that I stewed from my garden. You can learn more about the process or making your own pumpkin puree in my post about homemade pumpkin pie. The finishing touch of cinnamon sugar on top adds a simple yet delicious finish to these Sourdough Cinnamon Sugar Pumpkin Muffin Recipe.

This Recipe from the Farm is simple to put together and packed with fall flavors. You will use the muffin method to mix these up (wet ingredients are added to dry ingredients). A simple sprinkle of cinnamon sugar gives these muffins a fun topping and with a spread of butter is the perfect quick breakfast or snack. These are still super moist the next day! So good with a hot cup of coffee on those cool fall mornings on the farm!

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close up of sourdough cinnamon sugar pumpkin muffin

Ingredients you’ll need for Pumpkin Sourdough Muffins:

All Purpose Flour

I like using an unbleached all-purpose flour for these muffins.

Baking Soda and Baking Powder

These ingredients are added to help give the muffin its soft and delicious texture! Both baking soda and powder are known as a leavening agent.

Cinnamon

I am not crazy about the pumpkin pie spice, but I do like the subtle addition of cinnamon to these muffins just the right amount of spice to add to the rich pumpkin flavor.

Salt

Just a little salt is added to this recipe.

Oil

I use canola oil, but you should be able to use your favorite baking oil for these delicious muffins.

Sourdough Starter Discard

Sourdough discard is used in this recipe. It can be cold and will mix in just fine. You can also use active sourdough starter if you would rather. A great way to use up extra sourdough starter!

Don’t have your own sourdough starter?

Make sure to check out my resources on getting started with sourdough:

Learning Sourdough with Agnes

~Or~

Agnes Dehydrated Sourdough Starter

Buttermilk

Buttermilk adds a richness and loft to these muffins that is so good!

Pumpkin

You can either use homemade pumpkin puree for this recipe or canned store-bought pumpkin pie filling.

Brown Sugar

I decided to go with brown sugar in this recipe and I love the flavor it brings to these muffins.

Vanilla

Just a teaspoon of vanilla to provide another flavor to this tasty simple muffin recipe.

Cinnamon Sugar

You can simply make your own cinnamon sugar. Find an empty spice container and fill mostly full of granulated sugar then add 1 tsp cinnamon. Put the lid on and shake the container until it is well mixed.

I love this as an easy option to sprinkle on top of the muffin giving it a little something special.

Optional Additions:

Chocolate Chips: Optional but if you want something a little more fun add a cup of your favorite chocolate chips to the batter. Just fold them in at the end before you scoop the batter into the muffin liners.
Cream Cheese: I baked some of these with a dollop of cream cheese in the middle. They turned out well but honestly, I liked them better without. Simply add a ½ T of cream cheese after you have added half of the batter to the muffin liner then top with more muffin batter.

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More Fall Sourdough Recipes to Try:

You can find all my sourdough discard recipes in one spot! Check them out for more sourdough discard inspiration.

Sourdough Cinnamon Sugar Pumpkin Muffin Recipe

1 ½ cup all- purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
¾ cup canola oil or your favorite cooking oil
½ cup sourdough starter
¼ cup buttermilk
1 cup fresh pumpkin puree or canned pumpkin
¾ cup brown sugar
1 tsp vanilla extract
Cinnamon Sugar for the tops

Instructions to Make Sourdough Pumpkin Muffins:

Preheat your oven to 425 degrees. Line a muffin tin with paper liners or grease them well with cooking spray. Set it aside.
In a large mixing bowl combine the dry ingredients, flour, baking soda, baking powder, cinnamon and salt.
Then in a separate medium bowl combine the oil, sourdough starter, buttermilk, pumpkin, brown sugar and vanilla. Mix this well making sure the sourdough discard is well incorporated with the rest of the wet ingredients.
Next, add the wet ingredients to the large bowl with the dry ingredients and stir just until mixed. Do not overmix. It is okay if there are a few clumps in the mixture.
Taking a scoop, scoop the pumpkin muffin mix into the tins filling the tins ¾ full or a little more.
Generously sprinkle with cinnamon sugar and put the muffins in the oven.
For regular sized muffins place in the preheated oven and bake at 425 degrees for 6 minutes and then reduce the heat to 350 degrees for 11-13 minutes or until the muffin bounces back when lightly touched.
For jumbo muffins place in the preheated oven and bake at 425 degrees for 8 minutes then reduce the heat to 350 degrees and bake for 14-18 minutes or until the bounce back when the top of the muffin is lightly touched.
Place on a wire rack to cool and enjoy!

Store extra sourdough discard pumpkin muffins in an airtight container either at room temperature or in the fridge for 3-5 days or the freezer for 3 months. You can freeze them in either an airtight container or a freezer-safe bag.

Makes 12 Muffins or 6 Jumbo Muffins

Ingredients

1 ½ cup all- purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp salt
¾ cup canola oil or your favorite cooking oil
½ cup sourdough starter
¼ cup buttermilk
1 cup fresh pumpkin puree or canned pumpkin
¾ cup brown sugar
1 tsp vanilla extract

Muffin Topping

Cinnamon Sugar

Instructions

Instructions to Make Sourdough Pumpkin Muffins:

Preheat your oven to 425 degrees. Line a muffin tin with paper liners or grease them well with cooking spray. Set it aside.
In a large mixing bowl combine the dry ingredients, flour, baking soda, baking powder, cinnamon and salt.
Then in a separate medium bowl combine the oil, sourdough starter, buttermilk, pumpkin, brown sugar and vanilla. Mix this well making sure the sourdough discard is well incorporated with the rest of the wet ingredients.
Next, add the wet ingredients to the large bowl with the dry ingredients and stir just until mixed. Do not overmix. It is okay if there are a few clumps in the mixture.
Taking a scoop, scoop the pumpkin muffin mix into the tins filling the tins ¾ full or a little more.
Generously sprinkle with cinnamon sugar and put the muffins in the oven.
For regular sized muffins place in the preheated oven and bake at 425 degrees for 6 minutes and then reduce the heat to 350 degrees for 11-13 minutes or until the muffin bounces back when lightly touched.
For jumbo muffins place in the preheated oven and bake at 425 degrees for 8 minutes then reduce the heat to 350 degrees and bake for 14-18 minutes or until the bounce back when the top of the muffin is lightly touched.
Place on a wire rack to cool and enjoy!

Notes

Makes 12 Muffins or 6 Jumbo Muffins

Servings: 12 muffins

ingredients for sourdough pumpkin cinnamon sugar muffins

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Muffin Liners
Muffin Tin
Large Cookie Scoop – These are a great way to get batter in a liner with minimal mess.
My Favorite Loaf Pans

I hope you love this Sourdough Cinnamon Sugar Pumpkin Muffins. These muffins are where sourdough meets fall flavors and are perfect to make for this time of year. Use them for a make-ahead breakfast or make up a batch of delicious muffins to share with family and friends. Let me know what you think of the recipe below and any questions you might have! Happy baking and thanks for stopping by!

Mariah | TheFarmChicken

And we have known and believed the love that God hath to us. God is love; and he that dwelleth in love dwelleth in God, and God in him.
1 John 4:16

Frequently Asked Questions:

Can you make this recipe into a loaf recipe?

Yes! That should work just as well. I would follow the times for the jumbo muffin, and it will probably need more time after that too.

Can you do a long ferment on this recipe?

I haven’t tried it yet, but I think you could. Simply leave the baking powder and soda out until the next day. Ferment overnight and bake as directed after you mix in the baking powder and soda! Remember to use active sourdough starter!