February 20, 2021

Sourdough pumpkin walnut muffins

Soudough Pumpkin Walnut Muffins in a muffin pan with two on a small plate.

Sourdough discard is used to make these lightly sweetened pumpkin muffins with walnuts and warm spices. They make a delicious snack or lunchbox item or side to a breakfast.

It's National Muffin Day and today I'm sharing this new recipe for moist and fluffy sourdough pumpkin walnut muffins. You can see more muffin recipes at the bottom of this post from some of my blogger friends as we celebrate muffins today.

I know some people think that pumpkin is only for fall. However, pumpkin is something we enjoy all fall and winter in our house because each fall I make and freeze homemade pumpkin puree. 

Homemade pumpkin puree is often lighter orange in color than the canned which is why these muffins are not very orange. If you use canned pumpkin, they may appear darker in color.  Butternut squash puree will also work in this recipe.

Muffin pan full of sourdough pumpkin walnut muffins.

This recipe is a terrific way to use up some of that pumpkin in the freezer and also some of my sourdough discard. Muffins are something we like to have around for snacks or to add to a breakfast with scrambled eggs, so we have a lot of muffin recipes. They are always perfect for a grab and go snack!

These sourdough pumpkin walnut muffins are a warm and fluffy muffin. If you don't like walnuts or don't have any on hand, you can leave them out. Or, you can replace them with chopped pecans or chocolate chips to change-up the flavor. 

Do you have a sourdough starter? They have been very popular recently along with sourdough recipes. I hope that those of you with a starter will enjoy this recipe.

Pan of Soughdough Pumpkin Walnut Muffins with one broken open on a small plate.

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Yield: 12 muffins
Author: Amy (Savory Moments)
Sourdough Pumpkin Walnut Muffins

Sourdough Pumpkin Walnut Muffins

Sourdough discard is used to make these lightly sweetened pumpkin muffins with walnuts and warm spices. They make a delicious snack or lunchbox item or side to a breakfast.

Ingredients

  • 1 large egg
  • 1/2 cup sourdough starter (discard/unfed)
  • 1/2 cup sugar
  • 1 cup pumpkin puree (not pie filling)
  • 1/3 cup olive or vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/4 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup finely chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with liners.
  2. In a large bowl, whisk the egg. Then whisk in the sourdough starter, sugar, oil, pumpkin, and vanilla until smooth.
  3. In a medium bowl, stir together the dry ingredients - flour through nutmeg). When combined, add these to the sourdough mixture and stir until combined. Fold in the walnuts until just combined.
  4. Divide the batter into each of the liners. Bake for about 19-21 minutes, until the tops are springy and an inserted toothpick comes out clean.
  5. Let cool completely before eating. Store in an airtight container for a couple of days.

Notes:

Feel free to substitute chopped pecans or chocolate chips in this recipe instead of using walnuts.

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I hope you give these muffins a try! Let me know in the comments below.

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A pan of Sourdough Pumpkin Banana Muffins

Check out these other muffin recipes: 

Whole Wheat Carrot Applesauce Mini Muffins 

Chocolate Chip Banana Pumpkin Muffins 

Blueberry Oatmeal Muffins 

Banana Spinach Oat Blender Muffins 

Celebrating National Muffin Day!

  • Meyer Lemon Poppy Seed Muffins from Cheese Curd In Paradise
  • Blue Cheese Mushroom Muffins from That Recipe
  • Almond Poppy Seed Muffins from Kathryn's Kitchen Blog
  • Healthier Chocolate Raspberry Muffins from Books n' Cooks
  • Banana Cream Muffins from Making Miracles
  • Sourdough Pumpkin Walnut Muffins from Savory Moments
  • Strawberry Banana Mini Muffins from Sweet Beginnings
  • Blueberry Zucchini Muffins from Hezzi-D's Books and Cooks
  • Caramel Cinnamon Muffins from The Freshman Cook
  • Vegan Pear Ginger Muffins from Magical Ingredients
  • Corn Dog Mini Muffins from House of Nash Eats
  • Cheddar-BBQ Turkey Meatloaf Muffins from The Spiffy Cookie
  • 6 comments:

    1. These muffins look wholesome. I love that you have added sourdough discard to the batter...no waste, no want, plus it has added flavour too.

      ReplyDelete
    2. These sound and look delicious!A great way to use the sourdough discard. I was planning to use the sourdough discard to make parathas, but I am going to try these.

      ReplyDelete
    3. Pumpkin is one of my favorite things. I'll have it any time of year! I also love muffins for breakfast, so this sounds great!

      ReplyDelete
    4. Soudough adds so much flavor to just about any baked bread recipes. I can only imagine the flavor it adds to these delicious looking muffins.

      ReplyDelete
    5. Wow, these look wonderful! I'm always ready for great pumpkin flavor. Thanks!

      ReplyDelete
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