Do sourdough muffins need to be refrigerated?

Not right away. Sourdough naturally extends freshness, so your muffins can stay at room temperature for two to three days. For longer storage, refrigerate them in an airtight container for up to a week.

How long for mini muffins?

Mini muffins bake quickly, usually in 12 to 15 minutes at 350°F (175°C). Always test with a toothpick in the center if it comes out clean or with a few crumbs, they’re ready.

Do pumpkin muffins need to be refrigerated?

Yes, after two to three days at room temperature. Because pumpkin adds extra moisture, refrigeration helps prevent spoilage while keeping the muffins tender.

When to add pumpkin seeds to sourdough?

You can fold pumpkin seeds directly into the batter for softer bites or sprinkle them on top just before baking for a crunchy finish. Many bakers do both for extra texture.

Sourdough Pumpkin Mini Muffins 7 Amazing Baking Secrets

Name: Sourdough Pumpkin Mini Muffins A Cozy, Flavorful Treat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup sourdough starter (active or discard); 1 cup pumpkin puree; 2 large eggs; 1/2 cup brown sugar; 1/3 cup neutral oil (such as avocado or sunflower); 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ground cloves; 1/4 tsp salt; 1/4 cup pumpkin seeds (optional)

Sourdough Pumpkin Mini Muffins A Cozy, Flavorful Treat

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Tender and spiced sourdough pumpkin mini muffins, perfect for cozy mornings, school lunches, or freezer-friendly meal prep.

Author: Janna
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 mini muffins 1x
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup sourdough starter (active or discard)

1 cup pumpkin puree

2 large eggs

1/2 cup brown sugar

1/3 cup neutral oil (such as avocado or sunflower)

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp salt

1/4 cup pumpkin seeds (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and grease or line a mini muffin tin.

2. In a large bowl, whisk sourdough starter, pumpkin puree, eggs, brown sugar, and oil until smooth.

3. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

4. Fold dry ingredients into wet mixture until just combined. Do not overmix.

5. Spoon batter into mini muffin tin, filling each cavity about 3/4 full.

6. Sprinkle pumpkin seeds on top for crunch, if using.

7. Bake for 12–15 minutes, until a toothpick inserted in the center comes out clean.

8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. Serve warm or store as directed.

Notes

Store in an airtight container at room temperature for 2–3 days.

Refrigerate for up to 1 week if needed.

Freeze cooled muffins in a single layer, then transfer to bags or containers. They keep for 3 months.

Reheat in oven, toaster oven, or air fryer before serving.

Nutrition

Serving Size: 2 mini muffins
Calories: 110
Sugar: 7g
Sodium: 90mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Find it online: https://diymealprep.com/sourdough-pumpkin-mini-muffins/