Sourdough Fall Muffins are cozy little bites packed with all the flavors that remind me of crisp autumn days. These muffins have a tender crumb that comes from a mix of sourdough starter and warm fall spices like cinnamon and nutmeg. I love that they have a slight tang from the sourdough, which makes them taste fresh and a bit different from your usual fall treats.
I like making these muffins when I want something that feels both homemade and a little special without spending too much time in the kitchen. The sourdough starter adds a nice depth that I think really sets them apart. Plus, there’s something so comforting about the smell of spices baking in the oven, filling the house with that warm, inviting scent. I often stir in chopped nuts or dried cranberries to give the muffins a little extra texture and sweetness.
These muffins are perfect for breakfast with a pat of butter or for an afternoon snack with a cup of tea. I’ve also found they travel well, so they’re great to pack for school lunches or to share with friends. Whether you’re relaxing at home or on a fall picnic, these muffins bring that seasonal feel in every bite, and I always look forward to baking a batch as the leaves start to turn.
Key Ingredients & Substitutions
Sourdough starter: This adds a nice tang and natural leavening. You can use discard starter, which makes this a great way to reduce waste. If you don’t have sourdough starter, plain yogurt or buttermilk can work for moisture and a little tang, but the flavor won’t be as distinct.
Flours: I use a blend of all-purpose and whole wheat flour. The whole wheat adds a bit of nuttiness and heartiness suitable for fall. You could swap whole wheat for spelt or oat flour for a different flavor or gluten-free options, though texture will change.
Pumpkin puree: This is optional but gives moisture and fall flavor. You could use mashed sweet potato or applesauce instead if you want to try other autumn vibes or reduce fat.
Warm spices: Cinnamon, nutmeg, and cloves are classic for fall. Ground ginger or allspice also pair well if you want to adjust the spice profile. Freshly ground spices always smell brighter and taste better!
Pecans and dried fruit: Pecans add a lovely crunch, but walnuts or almonds are fine. For dried fruit, raisins or cranberries add sweetness and chewiness, but chopped dates, figs, or chopped apples can also be tasty.
How Do I Avoid Overmixing and Get a Tender Muffin?
Overmixing the batter can make muffins tough. Here’s how I keep them light:
- Mix dry and wet ingredients separately first.
- When combining, stir gently just until you see no more large patches of flour.
- A few small lumps are okay—don’t keep mixing to make it perfectly smooth.
- Fold in nuts and fruit carefully to keep the batter airy.
This gentle mixing keeps gluten from developing too much, so the muffins stay soft and tender.
Equipment You’ll Need
- Mixing bowls – I use a big one for mixing wet ingredients and a smaller one for dry; makes it easier to combine everything evenly.
- Whisk or spoon – a whisk helps incorporate the ingredients smoothly, but a sturdy spoon works too.
- Muffin tin and paper liners or non-stick spray – to shape the muffins evenly and prevent sticking.
- Measuring cups and spoons – for accuracy, especially with spices, sugar, and liquids.
- Cooling rack – for the muffins to set and stay crispy on top after baking.
- Mixing spatula – to fold in nuts and dried fruit carefully without deflating the batter.
Flavor Variations & Add-Ins
- Swap pecans for walnuts or almonds for different crunches and flavors.
- Use dried cranberries or chopped apples instead of raisins for a fresh, tart kick.
- Add a handful of dark chocolate chips for a touch of sweetness that pairs nicely with fall spices.
- Replace pumpkin puree with mashed sweet potatoes or applesauce for a different autumn twist.
How to Make Sourdough Fall Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough starter (unfed/discard)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup packed brown sugar
- ¼ cup granulated sugar (plus extra for sprinkling)
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup pumpkin puree (optional for fall flavor)
- 1 tsp vanilla extract
- ½ cup chopped pecans (plus extra for topping)
- ⅓ cup raisins or dried cranberries (optional)
For the Drizzle Glaze:
- ½ cup powdered sugar
- 1-2 tbsp milk or cream
- ¼ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 10 to 15 minutes to prepare and roughly 20 to 25 minutes to bake. Allow some additional time for the muffins to cool before drizzling the glaze and serving. Overall, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the sourdough starter, eggs, vegetable oil (or melted coconut oil), pumpkin puree (if using), and vanilla extract until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt, brown sugar, and granulated sugar. Stir to evenly distribute everything.
4. Bring Wet and Dry Ingredients Together:
Gradually add the dry mixture into the wet mixture, stirring gently just until everything is combined. It’s okay if the batter has a few lumps; be careful not to overmix as that can make muffins tough.
5. Add Pecans and Dried Fruit:
Fold in the chopped pecans and raisins or dried cranberries, if you’re using them, to evenly distribute these tasty bits.
6. Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle a little extra granulated sugar and some pecans on top to add a lovely crunchy topping.
7. Bake:
Bake the muffins for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and let them cool for a few minutes in the tin.
8. Prepare and Add the Glaze:
While the muffins cool on a wire rack, mix the powdered sugar, milk or cream, and vanilla extract to make a smooth glaze. Once the muffins are cool, drizzle the glaze evenly over the tops for a sweet finish.
9. Serve and Enjoy!
Allow the glaze to set briefly, then serve your delicious sourdough fall muffins. They’re perfect for breakfast, a snack, or sharing with friends and family.
Can I Use Frozen Sourdough Starter for These Muffins?
Yes! Just make sure to fully thaw your frozen starter in the fridge overnight and give it a good stir before using. This helps the starter become active again and ensures better results.
How Can I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or warm briefly in the oven before eating.
Can I Substitute the Pumpkin Puree?
Absolutely! Mashed sweet potatoes or applesauce make great substitutes and keep your muffins moist while adding a different fall flavor twist.
What’s the Best Way to Prevent Overmixing?
Mix the wet and dry ingredients separately, then gently fold them together just until combined. It’s okay if the batter is slightly lumpy—this helps keep the muffins tender and fluffy.