Bready or Not Original: Sourdough Pumpkin Mini Muffins

This is a different kind of sourdough discard recipe: Sourdough Pumpkin Mini Muffins that are perfect for a breakfast, brunch, or a potluck!

Bready or Not Original: Sourdough Pumpkin Mini Muffins

I created this recipe by drastically reworking a King Arthur Flour recipe for loaf bread. The result is fast-baking mini muffins that can be eaten in just a couple bites.

The most prominent flavor here is the pumpkin and spice. The sourdough is subtle, adding a pleasant chalky tone.

Bready or Not Original: Sourdough Pumpkin Mini Muffins

My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.

Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.

A House Between Sea and Sky PrintBready or Not Original: Sourdough Pumpkin Mini MuffinsThis Sourdough Pumpkin Mini Muffins are an absolute treat, great for breakfast, brunch, or even a potluck! The most prevalent flavor is pumpkin and spice. Note that the recipe makes a lot, about 63 mini muffins, so having at least two pans will speed the baking process immensely.Course Breakfast, DessertCuisine AmericanKeyword mini muffin, pumpkin, sourdoughServings 63 mini mufinsAuthor Beth CatoEquipmentnonstick spraymini muffin pan (2, ideally)small cookie scooptoothpickIngredientsMuffins1/3 cup vegetable oil1/2 cup white sugar1/4 cup molasses2 large eggs room temperature1 cup pumpkin puree3/4 cup sourdough starter discard (170g)1 teaspoon vanilla extract2 cups all-purpose flour3/4 teaspoon salt1 teaspoon cinnamon1/2 teaspoon ginger1/2 teaspoon cloves1/4 teaspoon nutmeg1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 cup pepitas1/2 cup dried cranberriesTopping1/3 cup turbinado sugar or other coarse sugarInstructionsPreheat the oven at 350 degrees. Generously grease mini muffin pan(s).In a large bowl, combine oil, sugar, molasses, eggs, and pumpkin. Add the starter and vanilla, scraping bottom of bowl to incorporate everything.In another bowl, mix flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Fold in pepitas and cranberries to distribute.Use a small cookie scoop to dole out the batter. Each well in the pan should be about 2/3 full. Add a pinch of turbinado sugar on top of each.Bake for 10 to 11 muffins; they should look set, and a middle muffin should pass the toothpick test (don’t discard that toothpick). Let muffins set for 5 minutes, then use the toothpick to gently lift each out of pan and onto a cooling rack.Store in a sealed container, with waxed paper between layers if stacking. The muffins will be moister after a day, and hold up well for a couple days.OM NOM NOM!

1 like ·   •  0 comments  •  flag
Share on Twitter
Published on September 03, 2025 06:39
No comments have been added yet.