Sourdough Roasted Pumpkin Banana Muffins with Pecans

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Sourdough Roasted Pumpkin Banana Muffins combine the deliciousness of sourdough with the rich, sweet flavors of roasted pumpkin and ripe banana. These fluffy muffins include pecans and a cinnamon brown sugar crumble topping.


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons potato starch
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 cup roasted pumpkin (or canned)
  • 1 ripe banana mashed
  • 1/2 cup grass-fed butter, room temperature soft
  • 1/2 cup sourdough starter, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1/2 cup whole milk, room temperature
  • 2 eggs, room temperature

Crumble topping

  • 1/4 cup all-purpose flour
  • 1/4 brown sugar
  • 2 Tablespoons salted butter, room temperature
  • 1 teaspoon ground cinnamon


  1. See notes on roasting fresh pumpkin
  2. Preheat your oven to 350° F.
  3. Prepare the crumble topping: In a medium bowl, combine the flour and sugar. Add cinnamon. Mash the butter into the other ingredients with a fork until the crumbs form. Do not over-mix (it should be crumbly not a dough). Store in the refrigerator until ready to use.
  4. Line a muffin tin with paper liners.
  5. In a medium-large mixing bowl, fully combine the flour, sugar, baking soda, baking powder, salt.
  6. In a separate bowl, combine the pumpkin, banana, butter, sourdough starter, vanilla, whole milk, lemon juice and two eggs. Whisk combined.
  7. Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over mix. The batter should be thick and its okay if there are a few clumps.
  8. Spoon the batter into the muffin tins to be about 3/4s full. Top with crumble topping.
  9. Bake for 30-35 minutes total. rotate the pan halfway through.
  10. Allow cooling for about 45 minutes


How to roast a pumpkin: cut and clean a pumpkin, rub the inside with a little oil, place it open-side down on a sheet pan, and roast at 425° F for about 20 minutes. Once it is completely cool, you can scoop the pumpkin out of the skin and use it in the recipe.