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5 from 64 votes

Sourdough Pumpkin Cream Cheese Muffins

DeliciousSourdough pumpkin Cream cheese muffins made with pumpkin puree, cream cheese,and sourdough starter/discard . This moist pumpkin  cream cheese muffins with aromatic pumpkin piespice.
Prep Time10 minutes
15 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: #pumpkin, Muffin recipes, Sourdough discard recipes, sourdough pumpkin cream cheese muffins
Servings: 10 muffins
Calories: 238kcal
Author: Swathi (Ambujom Saraswathy)

Equipment

Ingredients

  • 1 ¼ cup 163g All-purpose flour.
  • ½ cup 100g sourdough starter /discard
  • ½ teaspoons 3g baking powder.
  • ½ teaspoon baking soda
  • ¼ teaspoon 2g salt
  • ¾ teaspoon pumpkin pie spice
  • ¼ cup 50g unsalted butter softened.
  • ½ cup 100g Brown Sugar
  • ⅓ cup 67g Granulated sugar
  • 1 large egg
  • ½ cup 165g pumpkin puree
  • ½ teaspoon vanilla extract
  • For filling
  • 6 oz Cream cheese
  • 1 teaspoon all-purpose flour
  • 2 tablespoon sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon roasted salted pepitas

Instructions

  • reheat your oven to 375°F (190°C). Line muffin tin with p 10 paper liners or grease it lightly.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda salt and pumpkin pie spice . Set it aside.
  • In a large bowl, add egg, melted butter, brown sugar, granulated sugar, pumpkin puree , sourdough starter, vanilla extract and mix until it is light and fluffy.
  • Gradually add the dry ingredients to dry ingredients and then mix just until combined . Be careful not to overmix the batter.
  • In a small bowl add softened cream cheese, 2tbsp sugar , 1 teaspoon all-purpose flour, ½ teaspoon vanilla extract and mix well.
  • Spoon the pumpkin batter into the prepared muffin tin, filling each cup with about two-thirds full.
  • Then add 2 teaspoon of cream cheese filling on the top of the pumpkin batter. Top with salted roasted pepitas.
  • Bake in the preheated oven for about 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Video

Notes

These are moist sourdough pumpkin cream cheese muffins goes well with a cup of coffee

Nutrition

Calories: 238kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 201mg | Potassium: 96mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2301IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
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