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Best Easy Maple Pumpkin Sourdough Discard Muffins Recipe

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These tender, spiced maple pumpkin muffins use sourdough discard to add a subtle tang that perfectly balances the sweet maple and earthy pumpkin. They’re quick to make, use simple ingredients, and are a delicious way to use up sourdough discard.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ½ cup (160ml) maple syrup
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2 tablespoons (30ml) maple syrup (for glaze)
  • 1–2 tablespoons (15-30ml) milk (for glaze)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well with butter or cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt. Set aside.
  3. In a large bowl, combine the wet ingredients: melted butter, ½ cup maple syrup, ½ cup packed brown sugar, 2 large eggs, 1 cup pumpkin puree, 1 cup sourdough discard, and 1 teaspoon vanilla extract. Whisk until smooth.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix.
  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
  7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the maple glaze: In a small bowl, whisk together 1 cup sifted powdered sugar and 2 tablespoons maple syrup. Add milk 1 tablespoon at a time until the glaze is thick but pourable. Drizzle over cooled muffins. Let the glaze set for about 10 minutes before serving.

Notes

Room temperature ingredients matter. Don’t overmix the batter. Use a cookie scoop for even muffins. Check for doneness with a toothpick. Let them cool properly. Double the recipe for a crowd. If your sourdough discard has a layer of liquid on top, stir it back in before measuring.

Nutrition

Keywords: sourdough discard, pumpkin muffins, maple pumpkin, fall baking, sourdough discard recipe, easy muffins

Find it online: https://bakebelle.com/best-easy-maple-pumpkin-sourdough-discard-muffins-recipe/