We are putting a positive on the environmental and climate consequences of the growing Halloween contributed pumpkin consumption.
We bring you this fun kids-friendly low-carbon and low-waste pumpkin muffin recipe suggestion, just in time for your Halloween party.
Prefer a loaf instead? Read our pumpkin spiced sourdough loaf here.
Turning leftovers into something special
After the lanterns had gone out and Halloween night had passed, millions of pumpkins had been neglected on doorsteps. But what if those leftovers could become something delicious, comforting, and climate-friendly?
This fun kids baking activity of gently spiced sourdough muffins, gives a new life to your carved pumpkin flesh, turning what would be waste into an autumn treat. Using sourdough starter discard instead of conventional yeast or baking powder adds flavour, reduces waste, and makes for a tender, aromatic crumb.
Why it’s sustainable
- Reduces food waste: Uses leftover pumpkin flesh rather than discarding it
- Cuts packaging: Homemade baking means no plastic wrap or supermarket snacks
- Minimises waste further: Uses sourdough discard — the portion normally thrown away during feeding
- Seasonal and local: Uses ingredients typically in season in the UK and Europe during autumn
The recipe
🍞 Ingredients
Wet ingredients:
- 200g pumpkin purée, made from roasted pumpkin flesh
- 150g active or recently fed sourdough starter/discard
- 100ml vegetable oil or melted butter
- 100ml oat milk or other milk
- 2 large eggs
- 25g agave syrup
- 15–20g brown or unrefined sugar
- 25g raisins
- 1 small eating apple,
- finely grated zest of 1 orange
- 1 tsp vanilla extract
Dry ingredients:
- 200g white plain flour
- 50g wholemeal flour
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves or allspice
- 50g dark chocolate chips
🎃 Preparing your pumpkin
- Cut leftover pumpkin into chunks, removing any scorched or waxy bits if it was used as a lantern.
- Roast on a baking tray at 180°C (fan 160°C) for 25–30 minutes until soft.
- Scoop out the flesh and mash or blend into a smooth puree. Cool before using.
🥣 Method
1. Prepare the oven and muffin tin: Preheat the oven to 180°C fan / 200°C conventional / Gas Mark 6. Line a 12-hole muffin tin with paper cases.
2. Mix the wet ingredients: In a large bowl, whisk together the pumpkin purée, sourdough starter, oil or melted butter, milk, eggs, agave syrup, sugar and vanilla extract until combined.
3. Add the fruit: Stir in the finely grated apple, raisins and orange zest.
4. Combine the dry ingredients: In a separate bowl, mix the plain flour, wholemeal flour, bicarbonate of soda, baking powder, salt, cinnamon, nutmeg and cloves or allspice.
5. Make the batter: Add the dry ingredients to the wet mixture and fold together gently until just combined. Stir in the dark chocolate chips. Avoid overmixing, as this can make the muffins dense. The batter should be thick but spoonable.
6. Fill the muffin cases and bake: Divide the mixture between the 12 cases, filling each approximately two-thirds to three-quarters full and bake for approximately 20–25 minutes, or until the muffins have risen and a skewer inserted into the centre comes out without wet batter. Allow a little extra time if needed
7. Cool and decorate: Leave the muffins in the tin for around five minutes before transferring them to a wire rack. Once completely cool, children can help decorate them with a little icing and Halloween-coloured sprinkles.
🍁 Variations and tips
- Vegan version: Replace eggs with two flaxseed “eggs” (2 tbsp ground flax + 6 tbsp water).
- Storage: Keeps 3–4 days in an airtight container, or freeze muffins for up to 3 months.
- Compost your peels and seeds, or roast the seeds for an extra snack.
A loaf for Halloween and beyond
The warm flavours of cinnamon and nutmeg, combined with the gentle tang of sourdough, make these pumpkin muffins a fitting addition to your kids Halloween party.
It is also a good way to extend the life of your pumpkin beyond Halloween. Enjoy a slice on a late-autumn morning or afternoon with a hot drink, or serve it with a little honey for a simple seasonal treat.
Rather than letting edible pumpkin flesh end up in the bin, this recipe gives it a second life — turning a Halloween leftover into something worth sharing.
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