For the overnight sponge (preferment)
- 200g water (3/4 cup and 1 T.)
- 250g flour, 1 2/3 cups (my preferred blend is 50g, 1/3 cup whole wheat flour and 200g, 1 1/3 cup All-Purpose Flour)*
- 100g sourdough discard (about 1/3 cup of runny discard)
For the pumpkin spice muffins
- 45g oil (I use melted coconut oil)*** (1/4 cup)
- 2 eggs (50g)
- 100g brown sugar (1/2 cup, packed)
- 5g vanilla extract (1 t.)
- 3g baking soda (3/4 t.)
- 4g sea salt (1/2 t.)
- 130g pumpkin puree (1/2 cup) (not pumpkin pie filling puree)
- 13g Pumpkin pie spice (4 t.) or substitute 2 t. cinnamon, 1 t. ground ginger, 1/2 t. nutmeg, 1/2 t. ground clove (I get my spices in bulk from Starwest Botanicals)

*All-purpose flour can be substituted for whole wheat flour. Don’t use bread flour as it will create too much gluten development resulting in chewy muffins.

***If you use coconut oil or melted butter, make sure these have cooled to room temperature or no more than 80 degrees F so it doesn’t cook your batter! Avocado oil works well if you are trying to avoid seed oils.

Recommended Tools for Sourdough Pumpkin Spice Muffins

See the full list of my recommended essentials here: Amazon idea list of Tools All Bakers Need (see affiliate disclosure)

Why are these better than other sourdough discard pumpkin muffins?

There are two types of discard recipes, discard sponge recipes use a preferment that ingredients are added to after a full fermentation and a direct discard recipe what is mixed together and baked right away or with a period of fermentation. Here are a few reasons why this discard sponge recipe is superior:

Fully fermented: Many sourdough discard recipes you’ll find online have only a short prescribed fermentation time or none at all. The flour and sourdough discard become fully fermented before ingredients are added.
More food safe: You don’t need to worry about food safety over eggs sitting in a batter for a long time. The eggs are added right before baking like traditional muffin recipes.
Bigger batches: It’s easier to make a large batch with the discard sponge.
More flavor: The longer fermentation of the sponge creates more flavor in the dough without adding as many rich ingredients.

What is a Master Recipe?

Master recipes use a base recipe and method that can be made with a few additions or slight adjustments to create different recipes.

This allows the sourdough baker to learn an easy recipe formula and the steps of a recipe proficiently.

Then, the baker can confidently use the formula to make different recipes that all have the basic formula and roughly the same ingredients.

This sourdough pumpkin muffins recipe comes from my master sourdough muffins recipe.

For other MASTER sourdough recipes, check these out:

Why use Sourdough Starter Discard?

You can discard the old sourdough starter, but you can also use it in a variety of sourdough recipes to create more flavor and texture.

Sourdough discard recipes are a good use of excess sourdough starter (also known as leftover sourdough discard) and reduce food waste.

Another benefit of using sourdough starter discard in sourdough recipes is that when used properly, it can make the recipe more digestible.

Since sourdough starter discard doesn’t have the rising power of active sourdough starter, it is commonly used in crackers, cookies, scones, pancakes, and other versions of quick breads when other leavening agents like baking soda, baking powder, eggs, or a combination are used.

Check out these other posts with videos:

What is a sponge?

In baking, a sponge is a type of preferment or levain. It is created with flour, water, and a leavening agent, I use sourdough discard.

It’s a great way to use up excess discard. Typically the whole sponge is used in the final recipe.

I use a discard sponge method using sourdough starter discard to add flavor, multiply my batch, and make my muffins more digestible.

The night before, you mix together the water, flour, and sourdough starter discard in a large mixing bowl.

This thick mixture is covered and left at room temperature in the bowl of the stand mixer or the mixing bowl. The sponge ferments overnight.

On the next morning, the sponge will be risen, fluffy, and airy. Add the other ingredients directly to the sponge and your muffin batter will be ready to bake!

This sourdough discard muffin recipe is the perfect use for large amounts of leftover sourdough starter.

Note: This sponge is different than the one used for my Sourdough Waffles and Pancakes recipes.

Making the overnight sponge for Sourdough Muffins

In the bowl of a stand mixer or a large bowl, mix together the water, all-purpose flour, whole wheat flour, and sourdough starter discard to create the overnight sponge with a paddle attachment or with a large spoon if you’re mixing by hand.

Cover the large bowl with plastic wrap, a new plastic shower cap, or a large plate and let it sit out overnight or 6 to 12 hours at room temperature.

After that time, follow the next steps to prepare your ingredients that will be added directly to the prepared sponge.

Does flour choice matter?

The type of flour you use in the sponge makes a difference.

The blend of whole wheat and all purpose flour helps the sponge have a great consistency that is not too sticky and easier to mix ingredients into.

If you use only all-purpose flour, it will be stickier and more difficult to break apart to allow the other ingredients to fully incorporate into the dough.

You can increase the amount of whole wheat flour, I use home-milled wheat for my recipes.

But if you use 100% whole wheat your muffins will bake up heavier with less volume and a denser texture.

Which is why I recommend a blended flour mixture of whole wheat and all purpose.

Ingredient Preparation for Sourdough Muffins

The next day (or after the 6 to 12 hours), the sponge will have a fluffy texture and is ready to prepare with the remaining ingredients and it’s time to preheat your oven to 400 degrees F.

If you’re using coconut oil or melted butter, melt that first so it has time to cool down. Scrape the melted oil or butter with a spatula into a heat safe carafe or bowl to help it cool down faster.

Final mix for Sourdough Pumpkin Muffins

Add the eggs, sugar, vanilla, pumpkin puree, spices, and other dry ingredients directly to the sponge.

Begin to mix in order to break the sponge apart. Make sure to mix well and scrape the bottom of the bowl, turning the batter over to make sure the sponge gets mixed well.

Once the oil or butter have cooled, stir it into the muffin batter until fully incorporated.

Baking Sourdough Pumpkin Spice Muffins

By this time your oven should be preheated and ready to bake these sourdough discard pumpkin spice muffins.

Line a muffin pan with parchment paper muffin liners or rub the inside of each muffin tin cup with oil.

Then, use a 1/4 cup large cookie scoop to spoon muffin batter into the prepared muffin cups. I like using this 1/4-cup Stainless Steel Cookie Scoop for scooping and pouring out the batter easily with minimal mess.

Fill the cups 2/3 to 3/4 full (3/4 full will make them more likely to rise over the cup to create that mushroom type top).

Place in the preheated oven to bake for 16 to 18 minutes until a toothpick inserted into the center of one comes out clean.

The edges around the top of each muffin should be golden brown.

Let them cool for 10 minutes in the pan and then move them to a wire rack to cool completely.

Serve these pumpkin sourdough muffins warm or store for later after they have cooled.

Storing your Sourdough Muffins

Let the muffins cool completely then place in an airtight container.

Since they are moist sourdough muffins made with pumpkin, they will spoil if not stored properly.

Store them in the fridge if you plan to enjoy them within the week.

You can also freeze these in a freezer safe ziplock bag for storing for 1 to 3 months.

If storing them in the freezer on the longer end, I recommend double bagging for better freezer burn prevention.

To defrost, heat them in the microwave for 10 to 30 seconds or in the oven at 350 degrees F for 8 to 10 minutes until center is warm and no longer frozen.

For more information on freezing sourdough bread and baked goods, see this post: How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)

Adjustments to make a quick loaf version

Instead of using a muffin tin, line a loaf pan with parchment paper or grease the pan. See parchment paper liner directions here: Sourdough Loaf Tips

Fill the pan two-third to three-quarters full with the pumpkin spice batter.

Reduce oven temperature to 375 degrees F.

Bake the sourdough pumpkin bread 35 to 45 minutes until a toothpick or skewer poked into the center comes out clean.

Notes for Pumpkin Puree

Did you know that many of the “pumpkin” puree cans at the grocery store are actually butternut squash!

Some varieties can be a bit watery and flavorless.

The best store bought varieties if real pumpkin puree that I have used were from Trader Joe’s and this canned pumpkin puree found at other grocery stores.

You can make a homemade pumpkin puree to use, but be sure to drain it as well as you can like in a mesh strainer lined with a paper towel placed over a bowl to collect the moisture.

Variations to try with this sourdough pumpkin recipe

Add pumpkin seeds on top of each pumpkin muffin for an extra crunch
Stir in chocolate chips for a pumpkin muffin that’s an even sweeter treat!
Add 1-2 tablespoons ground flaxseed for more nutrition
Add some raisins or dried cranberries for more flavor and texture

Sourdough Pumpkin Recipes and More for the Fall Season

Savor and Share

My youngest son LOVES making these with me.

I hope you enjoy making these and try another one of my pumpkin recipes soon!

Make sure to share this great recipe with a friend!

And if you make it, I’d love to hear about it–you can comment on this post or tag me on instagram @livingbreadbaker!

Just getting started with sourdough?

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Get My Free Quick Start Sourdough Guide: Learn the key terms and concepts in sourdough baking, including the differences between active sourdough starter and sourdough discard, and how to care for your starter.

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Time Planning Help for Sourdough Baking

The #1 need for sourdough bakers is help with time planning, so I created a resource for you.

Sourdough Time Planning Workbook: Perfect for new or experienced bakers, this workbook includes 8 templates ready to fill in and a baking journal. The templates cover 4 different ways to make classic sourdough country breads, 3 time planning worksheets for enriched sourdough bread depending on serving time target, and a blank template. The baking journal goes over baker’s percentages and how to take notes on your sourdough bakes.

Get a free sample of the workbook: Use this sourdough time planning worksheet sample to simplify your baking.

Living Bread Baker posts mentioned

What is a Starter?

What is sourdough discard?

Why use Sourdough Discard?

How to Store Sourdough Discard for Starter Discard Recipes

How to use Sourdough Discard

The Best Sourdough Pancakes Recipe (Discard Sponge Method)

Right Away Sourdough Discard Pumpkin Spice Waffles

Overnight Sourdough Sheetpan Pancakes

Sourdough Apple Fritter Bread Fall Sourdough Recipe

Plain Sweet Scones with sourdough discard

Summer Berry Scones (Sourdough & regular version)

Pumpkin Spice Scones (Sourdough Discard)

Gingerbread Scones with Eggnog Icing (Sourdough Discard)

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1/4-cup Stainless Steel Cookie Scoop

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parchment paper muffin liners

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free sourdough quick start guide

online Intro. to Sourdough course

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