Sourdough Pumpkin Muffins with Freshly Milled Flour

These sourdough pumpkin muffins are made with freshly milled flour and check all the boxes for a healthy, delicious fall treat!

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Fall flavors are my favorite. Pumpkin everything is my motto this time of year!

I love the spice and sweetness of pumpkin desserts and this sourdough pumpkin muffin is one of our favorite sourdough recipes using pumpkin puree.

This recipe is a great way to get whole grains into your family’s diet. They are so yummy, they won’t notice it’s whole grain flour!

If you are on the fence about using fresh milled flour in your baking, try quick breads and muffins. They turn out very similarly to those made with white flour but pack all that extra nutrition!

Why I love this recipe for Sourdough Pumpkin Muffins

These muffins are not only incredibly delicious, but they are actually quite healthy!

Made with freshly milled whole grain flour and long fermented with sourdough starter, your family will love this tasty fall muffin!

This recipe is also refined sugar free!

If you are brand new to sourdough, you will need to make your own sourdough starter

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours and is bubbly and active looking.

What is Sourdough Discard?

Sourdough starter discard is sourdough starter that has not been fed recently and may have a liquid on top and smell of acetone.

Why Fresh Milled Flour?

Freshly milled flour has the bran and germ which holds all of the nutrition.

Store bought flour is mechanically sifted to remove all of the bran and germ to make the flour shelf stable.

Flour that is fresh milled has a high amount of fiber as well which adds to its health benefits.

To mill my own wheat, I use the Nutrimill Classic Grain Mill

Looking for another yummy pumpkin dessert? Try my Sourdough Pumpkin Bread Recipe

While you’re there, check out all my Pumpkin Recipes

Ingredients you will need to make Sourdough Pumpkin Muffins

• Flour: I use freshly milled hard white wheat. Of course, you can use all purpose flour or whole wheat flour. Fresh milled soft white wheat would work great, as well.
• Sourdough Starter: For best results, use active sourdough starter if doing long fermented option. Sourdough discard can be used for no wait version.
• Pumpkin Puree: Take care to not use pumpkin pie filling as it contains a lot of sugar. I use homemade pumpkin puree, but canned pumpkin puree works great.
• Olive Oil: Melted coconut oil will work as well.
• Honey or Maple Syrup
• Egg
• Salt
• Pumpkin Pie Spice
• Vanilla Extract
• Baking Powder (leavening agent)
• Baking Soda (leavening agent)

For complete ingredient amounts, see recipe card below

How to make Pumpkin Sourdough Muffins (PLEASE NOTE THIS RECIPE MAKES 9 MUFFINS)

Mix the batter

For no wait option:

In a large mixing bowl, combine the flour with the salt, baking powder, and baking soda.

In a separate bowl, combine the starter, oil, honey/maple syrup, pumpkin puree, vanilla, and pumpkin pie spice.

Add wet ingredients to dry ingredients and mix until well combined.

For long fermented option:

The night before, mix the flour, starter, and pumpkin puree. Cover with plastic wrap and allow to ferment at room temperature overnight.

The next day, add remaining ingredients and proceed with baking.

Bake the muffins

Preheat the oven to 400 degrees F.

NOTE: THIS RECIPE MAKES 9 MUFFINS

Prepare a 12 cup muffin tin by either spraying with oil or lining with muffin liners.

Scoop batter into the muffin tin cups equally.

Bake for 15-18 minutes in preheated oven.

Allow to cool on a cooling rack before storing.

Storage

Store muffins in a plastic bag or airtight container on the counter for 3-4 days.

Freeze muffins in a freezer safe bag for up to 3 months.