Muscle Momma Sourdough

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I personally think pumpkin spice season should be year-round — and these muffins are a great excuse to make that happen. They’re soft, warmly spiced, and just the right amount of sweet thanks to pure maple syrup. Plus, they use sourdough discard, so they’re not only delicious but help cut down on waste, too. Whether it’s fall or not, these pumpkin spice sourdough muffins are always a good idea.

Top them with a dollop of maple cream cheese frosting for an extra treat — or leave them plain for a wholesome, on-the-go breakfast. Either way, they’re a win.

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Why You’ll Love These Muffins:

• Refined sugar-free – sweetened with pure maple syrup
• Uses sourdough discard – no waste, and a subtle tang
• Quick and easy – one bowl, no mixer required
• Moist and not overly sweet – perfect for breakfast

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Ingredients

Wet ingredients:

• 100g sourdough discard
• 50g neutral oil or melted butter
• 150g pure maple syrup
• 2 eggs
• 1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)

Dry ingredients:

• 170g organic all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 tsp pumpkin pie spice
• 1 tsp salt

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Optional Cream Cheese Topping

For a light and creamy dollop on top:

• 4 oz cream cheese, softened
• A *small* splash of vanilla, maple syrup, and milk

Mix until smooth but thick — it should hold its shape when piped or spooned on top.

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Instructions

• Preheat oven to 350°F (175°C). Grease a 12 cup muffin tin.
• In a large bowl, whisk together the 100g sourdough discard, 50g oil or melted butter, 150g maple syrup, 2 eggs, and one 15oz can of pumpkin puree until well combined.

• Sift in the 170g flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp pumpkin pie spice, and 1 tsp salt. Stir gently until just combined — don’t overmix.

• Divide the batter evenly into the prepared muffin tin. Pipe cream cheese filling on top if using.

• Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

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Tips

• Want to add texture? Mix in a handful of chopped walnuts or pecans.
• For a dairy-free option, skip the cream cheese or use a dairy-free alternative.

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Final Thoughts

These muffins are a year round favorite in my home — and because they’re naturally sweetened and made with real ingredients, I feel good about serving them to my family.

Whether you’re deep in sourdough baking or just looking for a cozy, nourishing muffin recipe, I hope this one becomes a staple in your kitchen too.

Let me know in the comments if you try them!

Love These Muffins? Try These Next!

If you’re looking for fun and easy ways to use up your sourdough discard, I’ve got you covered! Here are a couple more favorites:

• Single-Serve Sourdough Discard Cookie Skillet – A gooey, chocolatey treat that comes together in minutes. Perfect for when you just need a cookie or two!
• Quick Protein Bagels with Sourdough Discard – High-protein, no-boil bagels that are soft, chewy, and made with just a few simple ingredients.