Sourdough Fall Muffins are a cozy way to enjoy the flavors of the season. They’re packed with the tangy goodness of sourdough and paired with warm spices like cinnamon and nutmeg, plus bits of apple or pumpkin that bring that perfect fall feeling to every bite. These muffins have a nice, soft crumb with just a hint of crispiness on the top, making them a great breakfast treat or afternoon snack.
I love how using sourdough starter gives these muffins a little extra flavor and helps them stay moist for days. It’s a simple trick that makes a big difference, and it’s a fun way to use your starter if you’re trying to keep it active. Whenever I make them, the smell of spices baking fills the kitchen, and I find myself sneaking one right out of the oven when they’re still warm—it’s just too hard to wait!
One of my favorite ways to enjoy these muffins is with a little pat of butter or cream cheese spread on top while they’re still warm. They’re also great to pack in a lunchbox or serve alongside a hot cup of tea or coffee on a chilly morning. If you’re looking for an easy, heartwarming recipe to welcome the fall season, these muffins are a lovely choice that almost everyone seems to adore.
Key Ingredients & Substitutions
Sourdough starter: This adds a nice tang and helps keep muffins moist. If you don’t have a starter, you can use buttermilk or yogurt instead for some acidity and moisture.
Pumpkin puree: Classic for fall! If unavailable, unsweetened applesauce makes a great substitute and keeps muffins moist without changing the flavor too much.
Spices: Cinnamon, nutmeg, ginger, and cloves create that warm, cozy fall flavor. Feel free to adjust amounts or swap in pumpkin pie spice if you prefer simplicity.
Pecans: They add crunch and nuttiness. Walnuts or almonds work well too. For a nut-free option, try seeds like pumpkin or sunflower seeds.
Glaze: A simple powdered sugar glaze adds sweetness and a pretty finish. You can skip it or substitute with cream cheese frosting for extra richness.
How Can I Make Sure My Muffins Bake Evenly and Stay Moist?
Getting muffins just right can be tricky. Here’s how you can nail it every time:
- Don’t overmix: Stir until ingredients are just combined. Overmixing makes muffins tough.
- Fill muffin cups properly: About 3/4 full allows the muffin to rise nicely without spilling over.
- Check doneness early: Start testing with a toothpick at 20 minutes. Overbaking dries them out.
- Let cool in the pan 5 minutes: This helps muffins set before removing them, avoiding breakage.
- Use room-temp ingredients: Eggs and oil mix better when not cold, improving texture.
Following these tips will help your Sourdough Fall Muffins come out soft, flavorful, and perfectly baked each time!
Equipment You’ll Need
- Mixing bowls – I find this helps to combine wet and dry ingredients easily.
- Whisk or spoon – perfect for mixing the batter smoothly without overworking it.
- Ice cream scoop or spoon – makes filling muffin tins quicker and more even.
- Muffin tin with paper liners or greased – to hold the batter and shape the muffins.
- Toothpick or cake tester – to check when the muffins are baked through.
- Wire rack – cools the muffins evenly and helps prevent sogginess on the bottom.
Flavor Variations & Add-Ins
- Use chopped walnuts or almonds instead of pecans for different crunch and flavor.
- Mix in dried cranberries or chopped apples for extra fruitiness compatible with fall flavors.
- Swap pumpkin spice for apple pie spice to change the aromatic profile.
- Replace the glaze with cream cheese frosting for a richer topping.
How to Make Sourdough Fall Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup active sourdough starter (100% hydration)
- 1 cup pumpkin puree (or unsweetened applesauce)
- 2 large eggs
- ½ cup brown sugar, packed
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup chopped pecans, plus extra for topping
- ½ cup raisins or chocolate chips (optional)
For the Glaze:
- ½ cup powdered sugar
- 1–2 tablespoons milk or cream
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20–25 minutes to bake. Allow a little extra time to cool before enjoying or glazing the muffins.
Step-by-Step Instructions:
1. Prepare and Preheat:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the pan to keep muffins from sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the sourdough starter, pumpkin puree, eggs, brown sugar, oil, and vanilla extract until smooth and fully combined.
3. Combine Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps ensure even distribution of the spices and leavening.
4. Bring Wet and Dry Together:
Add the dry ingredients gradually into the wet mixture, folding gently until just combined. Avoid overmixing to keep muffins tender.
5. Add Mix-Ins:
Fold in chopped pecans and raisins or chocolate chips if using, distributing them evenly throughout the batter.
6. Fill Muffin Tin:
Divide the batter evenly into muffin cups, filling each about three-quarters full. Sprinkle extra chopped pecans over the top of each muffin for a crunchy finish.
7. Bake the Muffins:
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them near the end to avoid overbaking.
8. Prepare the Glaze:
While the muffins cool, whisk together powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. Adjust milk to get your desired drizzle thickness.
9. Glaze and Cool:
When muffins are slightly warm but not hot, drizzle the glaze over them. Let muffins cool completely on a wire rack before serving.
Enjoy these cozy, spicy, and nutty Sourdough Fall Muffins fresh from the oven or as a delicious snack throughout the day!
Can I Use Frozen Pumpkin Puree Instead of Fresh?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to keep the batter from becoming too wet.
How Long Do Sourdough Fall Muffins Stay Fresh?
Stored in an airtight container at room temperature, they stay fresh for about 2-3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months.
Can I Substitute the Pecans with Another Nut or Seed?
Absolutely! Walnuts, almonds, or even pumpkin seeds work great and add their own unique crunch and flavor.
Is It Okay to Skip the Glaze?
Definitely! The glaze adds sweetness and a pretty finish, but the muffins are delicious on their own—perfect with a spread of butter or cream cheese instead.
