Pumpkin Sourdough Donut Muffins

These Pumpkin Sourdough Donut Muffins are a cozy fall twist on my beloved Sourdough Donut Muffins, the recipe so many of you have baked and loved! They have the same soft, tender crumb and warm cinnamon-sugar coating, but with the addition of real pumpkin and autumn spices that make them perfect for the season.

Each bite is fluffy, perfectly sweet, and filled with that comforting pumpkin flavor that instantly feels like fall. Whether you’re enjoying one with your morning coffee or baking a batch to share, these muffins are everything you love about pumpkin donuts, just easier to make and even cozier.

What is a donut muffin?

A donut muffin is a hybrid baked good that combines the texture and flavor of a classic donut with the convenience and shape of a muffin. Unlike traditional fried donuts, donut muffins are baked, making them easier to prepare at home without deep frying.

They typically have a soft, cakey interior similar to a cake donut. Donut muffins are often rolled in cinnamon sugar or topped with a glaze to mimic the traditional donut coating. They can come in various flavors, such as vanilla, chocolate, or pumpkin spice!

Why you’ll love pumpkin sourdough donut muffins

• Unique Flavor: The sourdough starter adds a delightful depth of flavor that sets these muffins apart from traditional baked goods.

• Moist and Tender: Sourdough’s natural fermentation process helps create a wonderfully moist and tender crumb, making every bite satisfying and delicious.

• Versatile and Customizable: You can easily adjust the recipe with different spices or fillings to suit your tastes or to match the season!

How to make pumpkin sourdough donut muffins

Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid any sour flavor in the muffins.

Can I long ferment the muffins? Yes! These muffins can be long fermented for deeper flavor and better digestibility.

Here’s how: Overnight Refrigeration: Mix all ingredients cover, and refrigerate overnight. In the morning pull the batter from the fridge and let it get to room temperature, scoop into muffin liners, and bake as usual.

Ingredients

Wet Ingredients:

• 60 grams milk
• 30 grams unsalted butter (melted)
• 30 grams neutral oil (I use avocado oil)
• 120 grams pumpkin puree (unsweetned)
• 50 grams full-fat sour cream or Greek yogurt
• 1 large egg
• 100 grams sourdough discard (fed or unfed, room temp)
• 5 grams vanilla extract
• 60 grams brown sugar
• 60 grams white sugar

Dry ingredients:

• 200 grams all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Pinch of cloves (optional, for pumpkin spice warmth)
• 1/4 teaspoon salt

Can I use pumpkin pie spice instead? Yes! 1 teaspoon cinnamon and 1.5 teaspoons pumpkin pie spice can be used to replace the above spices.

For the cinnamon sugar topping:

• 50 grams (1/4 cup) sugar
• 1 teaspoon cinnamon
• 30 grams (2 tablespoons) unsalted butter, melted & cooled

Equipment

• Measuring cups and spoons
• Mixing bowl
• 1 24-cup mini muffin pan
• 1.5 tablespoon cookie scoop (optional but handy)

Instructions

• Preheat the oven to 425 degrees F and spray your muffin pan with a non-stick oil.

• Next, warm the butter and milk in a small saucepan until the butter is melted, and allow it to cool for a few minutes.

• Then, add the mixture to a mixing bowl and stir in the oil, pumpkin puree, sour cream or Greek yogurt, egg, sourdough discard, vanilla extract, brown sugar, and sugar until combined.

• To the same bowl add the flour, baking powder, baking soda, salt, and spices.

• Then, divide the batter among the prepared muffin pan using a 1.5 tablespoon cookie scoop or measuring spoons.

• Bake the pumpkin sourdough donut muffins at 425°F (220°C) for 3–4 minutes, then reduce the oven to 350°F (175°C) and continue baking for 8–10 minutes, or until a toothpick comes out clean.

• Remove the muffins from the oven and allow them to cool for 5-10 minutes in the pan before removing them, Loosen the edges with a small spoon or knife and transfer the muffins to a cooling rack to cool completely.

• While the muffins cool, melt the butter in one bowl and mix the cinnamon and sugar together in another.

• Dip the tops of each sourdough donut muffin into the melted butter and then in the cinnamon sugar mixture. This will give them that true cake donut taste!

• Any leftover pumpkin sourdough donut muffins can be stored in an airtight container on the counter for 3 days or up to 1 week in the fridge.

More sourdough fall recipes

• Maple Snickerdoodle Sourdough Muffins
• Apple Cider Sourdough Donut Muffins
• Sourdough Pumpkin Scones (with a maple glaze)
• Sourdough Cinnamon Swirl Quick Bread