The absolute best sourdough pumpkin banana muffins recipe you will eat this fall.
My kid’s favorite muffins- all year round. I have to admit, they are one of my favorites too.
Filled with healthy pumpkin puree, spices, and sourdough, you really can’t go wrong.
Because they contain sourdough starter and can be long fermented, they are a much healthier alternative to store-bought.
Some of these links are affiliate links. You can read my full disclosure HERE.
Sourdough Pumpkin Banana Muffins: Ingredients and Substitutions
- Fed Sourdough Starter– If you don’t have a sourdough starter, you can use sourdough discard, or just make this recipe without.
- Ripe Banana– The browner the banana, the sweeter it will be.
- All-purpose flour
- Butter– Salted butter is fine here. If you use unsalted, just watch your additional salt and add to taste.
- Eggs– Farm-fresh or store-bought eggs are both fine.
- Pumpkin Puree– Be sure and use pumpkin puree and not pumpkin pie filling, there is a difference. Pumpkin puree does not contain added spices, it’s just pumpkin.
- Organic Cane Sugar– You can also use regular white sugar if that’s what you prefer for baking.
- Baking Soda
- Baking Powder
- Salt– Any salt will work for this recipe, you can use iodized salt or Himalayan salt. I just prefer the health benefits of Redmond Real Salt.
- Ground Clove– You can use a pumpkin spice blend instead of measuring out each spice (clove, nutmeg, and cinnamon). If you like pumpkin pie spice blend, use that.
- Ground Nutmeg
- Vanilla Extract– You can use homemade vanilla extra or store-bought for this recipe.
What temperature should I bake my sourdough pumpkin muffins?
325 degrees Fahrenheit on the middle rack of the oven.
How to Make these Sourdough Pumpkin Banana Muffins
Step 1: Pre-heating the oven
- Begin by preheating your oven to 325 degrees farenheit and set the oven rack to the middle of your oven.
Step 2: Preparing the loaf pans or muffin pan
- Generously grease loaf pans with butter, then dust with flour. You want the entire pan to look white. (You can also use a baking spray that has flour in it such as Bakers Joy or Pam with flour).
- You can also use a regular-sized muffin tray and line it with paper cups. This is my preferred method with kids since it’s easier to grab these on the go.
These muffin cup liners are compostable too.
Step 3: Combine dry ingredients
- In a bowl, combine all the dry ingredients (sugar, flour, salt, baking soda, baking powder, ground clove, cinnamon, and nutmeg). Set aside.
Step 4: Mash banana
- Peel your overly ripe banana and place it in a small bowl. Using a fork, mash the banana. Set aside.
Step 5: Combine wet ingredients
- In a stand mixer bowl or a regular bowl, add all of your wet ingredients (banana, eggs, softened butter, pumpkin puree, vanilla extract, and sourdough starter).
- Mix until fully combined. The mixture will look lumpy-this is normal.
Step 6: Mix wet and dry ingredients
- Slowly add your dry ingredients to the wet ingredients.
- Add about half the dry ingredient mixture and blend for 15 seconds or so.
- Scrape down the sides of your mixing bowl, add the remaining dry ingredients and mix until fully combined. Don’t over-mix.
Step 7: Add mixture to loaf or muffin pan
- Turn the finished batter into your prepared loaf pans, or using a cookie scoop (my favorite method), scoop the mixture into the prepared muffin cups until halfway filled.
This will leave room for the rise while baking.
Step 8: Bake
- Place your loaf pans or muffin tray filled with pumpkin batter into the oven.
Muffins: Set the timer for 18 minutes. Baking time will vary depending on the altitude and temperature of the surrounding area. The standard baking time for regular muffins is 18-20 minutes.
Pumpkin Loaf: Like muffins, these will vary in baking time depending on the altitude, what kind of loaf pan you are baking in (cast iron, glass or non-stick) and the amount of batter added to your loaf pan.
- Allow 45 to 60 minutes, checking at 45 minutes.
TIP: Turn the oven light on to watch the progression of your baked goods. It also serves as a reminder so you don’t forget you have something baking if you don’t set an oven timer.
Step 9: Checking the sourdough pumpkin banana bread
Once the timer has gone off, it’s time to check your pumpkin bread or muffins.
- Using a wooden toothpick, insert it into the center of either your bread loaf or one of the muffins. If the toothpick comes out clean (no batter stuck to it), then the muffin or loaves/muffins are done.
TIP: Remember to insert the toothpick into the CENTER of the bread loaf or the center of one of your muffins. Things tend to bake faster along the edges but that doesn’t mean they are fully baked in the center. Check there!
This will vary depending on the type of loaf pan you are using.
- Cast iron loaf pans will always take longer to bake in since they take longer to heat up. Usually, 10 minutes or so, depending on the recipe you are baking.
- I have found that glass is only a couple of minutes longer than the typical non-stick baking loaf pans.
- All loaves will turn out the same, but baking time may vary.
- If you are baking loaves allow 45 to 60 minutes for baking time. You can bake two loaves in the oven at one time.
- Pumpkin muffins will bake for 18 to 20 minutes in a regular-sized muffin pan.
How to Serve
- Serve hot from the oven with a pat of butter.
- Place a muffin in a bowl and serve with a scoop of vanilla ice cream while warm.
- Top muffins with a delicious cream cheese frosting. It’s like eating a healthier pumpkin cake.
- Drizzle some raw honey or homemade honey butter on top.
Pumpkin Banana Muffins without Sourdough
This recipe is so easy to make without the addition of fed sourdough or sourdough discard. You simply leave it out.
The addition of sourdough starter that has been fed is giving you the option to long ferment your batter for added health benefits.
It’s really a personal preference.
Any opportunity I have to sneak healthy options into my kid’s diet, I’m going to do it.
How to Store
- Room Temperature– Sourdough pumpkin banana muffins are best served hot from the oven.
- Refrigerator– If you have leftovers, you can cover them with cling wrap, or place them in an airtight container and store them in the refrigerator for 3 to 5 days. When you are ready to serve, simply warm them in the microwave, toaster oven, or regular oven until warmed through.
- Freezer– You can also freeze your loaves or muffins for up to 3 months.
Shop this post
- Large cookie Scoop (perfect for dispensing mixture into muffin pan evenly)
- Baking timer (you can also use your oven timer or your iPhone timer)
Variations of sourdough pumpkin banana muffins
- Make muffins instead of bread. That’s an obvious one. I shared how to do that above in the “how to” section of this post.
- Easily make this recipe a sourdough pumpkin bread recipe by omitting the banana. No other alterations are needed.
- Make a Simple Pumpkin Bread by omitting sourdough and the banana.
- A Loaded Pumpkin Banana Bread by adding 1/2 cup chopped pecans, 1/2 cup dried unsweetened coconut, and 1/2 cup of mini chocolate chips. This could also be considered a Dessert Bread.
- Fill the center of the muffins with whipped cream cheese for a decadent Pumpkin Cream Cheese Muffin.
Learn more about how to convert all your favorite recipes to sourdough.
- 1 cup of *fed* sourdough starter (if you don't have a sourdough starter, you can use sourdough discard, or just make this recipe without it.
- 1 overly ripe banana (the browner the banana, the sweeter it is)
- 2 cups of all-purpose flour
- 1 1/2 sticks of softened butter (you can use salted or unsalted)
- 2 large eggs
- (1) 15oz. can of pumpkin puree (not pumpkin pie filling)
- 2 cups of organic cane sugar (regular white sugar is fine as well)
- 1 teaspoon BAKING SODA
- 1/2 teaspoon BAKING POWDER
- 1/2 teaspoon of salt (I prefer Himalayan sea salt)
- Ground clove 1 teaspoon
- Ground nutmeg 1 teaspoon
- Cinnamon 1 teaspoon
- 1 teaspoon vanilla extract (you can omit if you don't like vanilla)
- Begin by preheating your oven to 325 degrees farenheit and set the oven rack to the middle of your oven.
- Generously grease (2) 8 x 4 inch loaf pans with butter, then dust with flour. You want the entire pan to look white. (You can also use a baking spreay that has flour in it such as Bakers Joy or Pam with flour). OR
- You can also use a regular-sized muffin tray and line with paper cups. This is my preferred method with kids since it's easier to grab these on the go.
- In a bowl, combine all the dry ingredients (sugar, flour, salt, baking soda, baking powder, ground clove, cinnamon, nutmeg). Set aside.
- In a stand mixer bowl or a regular bowl, add all of your wet ingredients (banana, eggs, softened butter, pumpkin puree, vanilla extract, and sourdough starter). Mix until fully combined. The mixture will look lumpy-this is normal.
- Now it's time to slowly add your dry ingredients. Add about half the dry ingredient mixture and blend for 15 seconds or so. Scrape down the sides of your mixing bowl, add the remaining dry ingredients and mix until fully combined.
- Turn the finished batter into your prepared loaf pans, OR using a scoop (my favorite method), scoop the mixture into the prepared muffin cups until halfway filled. You need to leave room for the rise.
- Place your loaf pans or muffin tray willed with pumpkin batter into the oven. Again, the oven should be pre-heated to 325 degrees Fahrenheit with the rack in the middle of the oven.
- FOR MUFFINS: Set the timer for 18 minutes. Baking time will vary depending on the altitude and temperature of the surrounding area. The standard baking time for MUFFINS is 18-20 minutes.
- FOR LOAVES: Set your timer for 60 minutes. Baking time for the loaves will vary depending on the factors mentioned above as well as what you are using to bake your loaves in (glass, cast iron, or nonstick pans). These baking vessels also vary slightly.
- Once the timer has gone off for the allotted time indicated, it's time to check your pumpkin bread/muffins. Using a WOODEN toothpick, insert into the center of either your bread loaf or one of the muffins. If the toothpick comes out clean (no batter stuck to it), then the muffin or loaves are done.
- Transfer to cooling rack until fully cooled.
- Serve and enjoy!
- Remember to insert the toothpick into the CENTER of the bread loaf or the center of one of your muffins. Things tend to bake faster along the edges but that doesn't mean they are fully-baked in the center. Check there!
- Sourdough Pumpkin Banana Muffins bake for muffins is 18-20 miuntes.
Sourdough Pumpkin Banana loaves require 60-65 minutes baking time.
Happy fall! Hope you enjoy this delicious pumpkin recipe.
Other favorite homestead recipes
Dry Ranch Dressing Mix
Charcuterie Board Cheese Spread
Sugar Shortbread Cookies
Sourdough Pumpkin Banana Muffin Video
If you prefer video tutorials for recipes, be sure and click the link below to watch.