Print

Pumpkin Discard Muffins with Maple Icing

Print Recipe

My favorite Pumpkin Muffins Recipe! Sourdough discard muffins recipes create great texture and rich flavor! These pumpkin muffins have the perfect mixture of delicious Fall spices and are topped with Maple Icing – the perfect compliment for pumpkin flavor! If you don’t have any sourdough discard, see my notes for an easy ingredient swap!

Ingredients

Scale

Muffins:

  • 1 & 2/3 cup (210g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon salt
  • 4 Tablespoons unsalted butter, room temperature
  • 1/2 cup (107g) packed brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 2 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup (113g) sourdough starter, ripe or discard
  • 1 cup (227g) pumpkin puree
  • 3/4 cup (86g) finely chopped pecans

Maple Icing:

  • 1 & 1/2 cups (171g) confectioner’s sugar
  • 1/2 teaspoon maple extract
  • 1 Tablespoon maple syrup
  • 1–2 Tablespoons milk (2% or whole milk), as needed for desired consistency

Instructions

  1. Preaheat oven to 350°F. 
  2. Prepare muffin tins with liners.
  3. In a medium bowl, combine the flour, baking soda, baking powder, nutmeg, cloves, allspice, cinnamon and salt. Set aside.
  4. To the bowl of an electric mixer, add the butter, brown sugar and granulated sugar. Cream together on low speed for 2 minutes, until smooth and fluffy.
  5. Add the eggs and vanilla extract. Mix until fully incorporated. Stop and scrape the sides of the mixer bowl as needed. 
  6. Add the starter discard and pumpkin puree. Mix until fully incorporated.
  7. While the mixer is on low, gradually add the flour mixture. Mix until just combined. Avoid over-mixing. 
  8. Stir in 1/2 cup chopped pecans (reserve the rest for sprinkling on top of the muffins).
  9. Scoop the muffin batter into each prepared muffin liner, filling about 2/3 full. Sprinkle remaining 1/4 cup chopped pecans on top of the muffins.
  10. Bake muffins for 22-25 minutes or until a toothpick inserted comes out clean with only a few moist crumbs.
  11. Let muffins cool in the pan for 10 minutes before removing to cool completely on a wire cooling rack.
  12. Once muffins have cooled, prepare the maple icing. In a small bowl, whisk together the confectioner’s sugar, maple extract, maple syrup and milk. Add more milk or confectioner’s sugar, to get just the right consistency – a thicker icing will set better instead of soaking into the muffin. 
  13. Place a sheet of parchment paper underneath the wire cooling rack to catch the icing. 
  14. Drizzle icing over cooled muffins. Allow the icing to set for 15 minutes before serving. 

Notes

  • Substitute the discard: You can replace the 1/2 cup sourdough discard with 1/2 cup Greek yogurt. It’s always great for achieving a fluffy crumb texture!
  • Store muffins: Store uncovered to avoid the icing from soaking into the muffins. Store at room temperature for up to two days. For longer storage, place un-iced muffins in a zip top freezer bag and freeze for up to 1 month. When ready to use, remove the muffins from the freezer a few hours before you want to eat them and let them thaw out on the counter. Glaze just before serving. 
  • Not a nut fan? Leave them out and bake as directed.

Find it online: https://thatbreadlady.com/pumpkin-discard-muffins-with-maple-icing/