Pumpkin sourdough muffins (4 of 7)

Pumpkin Nut Sourdough Muffins

Pumpkin Nut Sourdough Muffins

Got extra sourdough starter? Before you throw it out, why don’t you give Pumpkin Nut Sourdough Muffins a try? These tasty muffins are much healthier than the Pumpkin Apple Muffins I typically have served up for my family, so, in addition to the wonderful flavor, moist texture, and nutty crunch, I appreciate the clear conscience.

This recipe is large family sized and makes about 24 muffins. I considered cutting it in half, but I find it more irritating to try to figure out what to do with half a can of pumpkin, don’t you? Just make the full batch and toss the leftovers in the freezer, is what I would suggest.

I like to feed the leftover sourdough starter in the morning after I’ve used the rest for baking bread and then prepare these the night before I’ll be serving them since they do involve a little extra time. Also, I’m of the opinion that the flavor is better once they’ve cooled. The other thing that I’ve noticed is that they also become more moist over time, so expect the texture to be different on day two… if they last that long. Freezing the extras may help, but I haven’t tried that yet, so you’re on your own there.

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Pumpkin sourdough muffins (4 of 7)

~Pumpkin Nut Sourdough Muffins~

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4.5 from 2 reviews


  • Wet Ingredients:
  • 1 cup active sourdough starter
  • 2 cup pumpkin puree (This is about the small 15 oz. can)
  • ¼ cup applesauce
  • ¼ cup olive oil (or melted butter or coconut oil)
  • 3 eggs
  • ½ cup honey
  • 1/2 cup sucanat (or brown sugar) (Buy Sucanat here.)
  • Dry Ingredients:
  • 1 ½ cup unbleached all purpose flour
  • 1 ½ cup whole wheat flour (you could use 100% whole wheat, but the cost is in texture and the overpowering of any pumpkin flavor)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 1 ½ to 2 Tablespoons cinnamon


  1. In one bowl, thoroughly combine the wet ingredients.
  2. In a separate bowl, whisk together the dry ingredients.
  3. Add the dry ingredients to the moist ones and mix together until just combined.
  4. Stir in 1 1/2 c. chopped walnuts.
  5. Spoon into greased muffin tins, filling about 3/4 of the way full.
  6. Allow to sit on the counter for about 30 minutes.
  7. Preheat the oven to 350 degrees.
  8. Bake for 20-25 minutes until the centers are done.
  9. Cool completely.
  • Author: Reformation Acres
Pumpkin Nut Sourdough Muffins


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  1. Made these yesterday and they turned out awesome. I did half a cup fancy molasses that I wanted to get rid of, omitted the sugar and used some pumpkin spices — still good, mildly sweet! Also I didn’t have any applesauce so did about a half cup oil.

    1. Yes, it’s Tablespoon. It helps the kids (or those adjusting to the flavor of sourdough) appreciate it more. Since it’s only in there for flavor, you can modify it to your taste 🙂

      1. thanks. i ended up doing 1 T (i figured since that’s 3 t, it was between the two possibilities) and adding a little nutmeg and clove as well. people seem to like them.

  2. I made these the other day (with a little tweaking 3/4 cup brown sugar since I didn’t want to use up my honey) and they were super delicious! I’m making more today with your basic recipe just modified a whole lot. I will let you know how they turn out!