These cozy Pumpkin Spice Muffins are naturally sweetened with pure maple syrup and made with sourdough discard — no refined sugar needed! They’re soft, warmly spiced, and not overly sweet, making them a perfect breakfast or snack. An easy one-bowl recipe that comes together in just 30 minutes.
100gor 1/2 cupSourdough discardcold from fridge is fine
50gor 3 1/2 tbspneutral oil or melted butter
150gor 1/3 cuppure maple syrup
2eggs
115oz can pumpkin puree
170gor 1 1/3 cuporganic all-purpose flourI use Kirkland
1tspbaking powder
½tspbaking soda
2tsppumpkin pie spice
1tspsalt
Optional Cream Cheese Topping
4ozcream cheesesoftened
*Small* splash of vanilla, maple syrup, and milk
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 on cream cheese filling if using.
Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cream cheese Filing (if using)
Mix 4oz softened cream cheese, a *small* splash of milk, maple syrup, and vanilla until creamy (not loose) consistency. Put in a Ziploc or piping bag and put a dollop on top of each muffin before baking.