Sourdough Pumpkin Cream Cheese Muffins

Delicious Sourdough pumpkin Cream cheese muffins made with pumpkin puree, cream cheese, and sourdough starter/discard . This moist pumpkin  cream cheese muffins with aromatic pumpkin pie spice.

Why sourdough pumpkin cream cheese muffins are special muffins?

1.  Because the combination of tangy sourdough starter, warm pumpkin spice, and creamy, slightly tangy cream cheese creates a delightful and complex flavor profile. This unique blend of flavors appeals to people looking for something beyond traditional muffin options.
2. Addition of pumpkin puree in the batter adds moisture to muffins which adds extra tender crumb.  It adds flavor as essential nutrients like vitamins A and C.
3. Pumpkin-flavored treats are particularly popular in the fall and during the holiday season. Baking enthusiasts enjoy making these muffins to celebrate the autumn harvest and bring a seasonal touch to their baking repertoire

Jump to:

• Why sourdough pumpkin cream cheese muffins are special muffins?
•  Ingredients to make Sourdough Pumpkin Cream Cheese Muffins
• Instructions to make this sourdough cream cheese pumpkin muffins.
• Equipment to make these sourdough cream cheese muffins.
• Tips and Tricks
• Variations
• Storage
• Top tip
• FAQ
• Related
• More pumpkin recipes?
• Sourdough Pumpkin Cream Cheese Muffins

 Ingredients to make Sourdough Pumpkin Cream Cheese Muffins

To make this sourdough pumpkin cream cheese muffins

• Sourdough starter/discard: I used 100% hydration starter which is not fed. Sourdough starter and discard will work for this recipe.
• Flour : All-purpose flour used in this recipe
• Baking powder: Contains an acid and a base and has a more neutral taste, which gives a more  cake like tender crumbs.
• Baking soda :  Will generate the "rise" that makes them light and fluffy muffins.
• Salt:  Used for flavor the muffins
• Eggs: Adds moisture and binds everything together.
• Sugar: Both granulated sugar and brown sugar is used  to sweeten these muffins.
• Melted butter : Results in a more delicate and moister crumb in the muffin. You can substitute with vegetable oil.
• Milk:  Adds plenty of moisture and lightens up the crumb.
• Pumpkin Puree : I used 100% pumpkin puree. If you are using homemade ones, make sure to remove excess moisture.
• Vanilla extract :  For flavor.
• Pumpkin Pie Spice  : I used freshly ground spices recipe.  For the homemade version see here. You can use pre-made ones too.
• Cream cheese :  I used full fat cream cheese you can use low fat ones too.
• Pepitas : I used roasted salted pepitas, you can use homemade one, too.

See recipe card for quantities.

Instructions to make this sourdough cream cheese pumpkin muffins.

First mix flour, salt, sugar,  pumpkin pie spice, baking soda and baking powder and set it aside.

Wet ingredients include egg, melted butter, pumpkin puree, vanilla extract, sourdough starter/sourdough discard  and mix well .

After incorporating dry ingredients into wet ingredients.

While batter is ready make the cream cheese filling

Cream cheese filling Batter ready for baking

Equipment to make these sourdough cream cheese muffins.

 You need a good mixing bowl and whisk. I used glass Pyrex mixing bowls, 12 muffin tin and muffin/cupcake liner to make the cleanup easy.

Tips and Tricks

Most importantly use real pumpkin puree not pumpkin pie mix.

• For good muffins don’t over mix , just mix the batter.
• Use softens cream cheese to avoid lumps.
• If you want more uniform cream cheese distribution in the muffins, use piping bag. Otherwise, it will give a natural look if you use spoon.
•  You can use both  active sourdough starter and discard for this recipe.
•  Also,  use homemade pumpkin pie spice instead of storebought ones for more flavor.

Variations

You can make the following variations to this Sourdough cream cheese muffins.

1. Add  a streusel topping to these muffins.
2. You can add an extra egg to the cream cheese filling .
3. If you don’t like pumpkin pie spice just add  cinnamon and ginger to the recipe.
4. Instead of adding cream cheese on the top of the muffins you can fill the cream cheese  mixture in the middle of the muffins to make it as a hidden surprise.

Storage

You can store this sourdough  pumpkin cream cheese muffins in  room temperature for 1 day and then in the refrigerator for 3-5 days. You can also freeze them for up to 3 months. 

FAQ

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