In the lead up to Halloween, we are putting a spotlight on the environmental and climate consequences of the growing Halloween contributed pumpkin consumption.
You can read our first installment here.
Continuing our Halloween series, with this more lighthearted recipe suggestion, just in time for your Halloween party.
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 gently spiced sourdough pumpkin muffin loaf gives 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 climate-friendly
- 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.
🍞 Ingredients
Wet ingredients:
- 200g pumpkin puree (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
- 100g brown sugar or unrefined sugar
- 1 tsp vanilla extract
Dry ingredients:
- 250g plain flour (or wholemeal for a denser loaf)
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves or allspice
- Optional: 50g chopped nuts, seeds, or 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
- Preheat oven to 180°C (fan 160°C). Grease and line a loaf tin or prepare a 12-muffin tray.
- Mix wet ingredients in a large bowl: pumpkin puree, sourdough starter, oil, milk, eggs, sugar, and vanilla. Whisk until smooth.
- In a separate bowl, combine flour, raising agents, salt, and spices.
- Fold dry into wet gently until just combined. Do not overmix — the batter should be thick but pourable.
- Add extras such as chopped nuts, seeds, or chocolate if desired.
- Pour into tin and bake for:
- Loaf: 45–55 minutes (check with a skewer).
- Muffins: 20–25 minutes, until golden.
- Cool on a wire rack. Slice thickly and serve warm with butter or plant-based spread.
🍁 Variations and tips
- Vegan version: Replace eggs with two flaxseed “eggs” (2 tbsp ground flax + 6 tbsp water).
- Add fruit: Mix in chopped apple or pear for extra sweetness.
- Storage: Keeps 3–4 days in an airtight container, or freeze slices for up to 3 months.
- Compost your peels and seeds, or roast the seeds for an extra snack.
A loaf for your Halloween party and for the colder months
The rich scent of cinnamon and nutmeg, paired with the tang of sourdough, makes this loaf ideal for your Halloween party.
Beyond this, it is perfect for late-autumn mornings or afternoons. Enjoy it with a hot drink of your choice or a drizzle of honey.
While you munch on it, the knowledge and satisfaction that your Halloween pumpkin didn’t go to waste might make it taste even better.
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