Sourdough Pumpkin Cream Cheese Muffins
Calling all pumpkin lovers, pumpkin season is officially here, and what better way to embrace the season than with a batch of warm, delicious pumpkin cream cheese muffins? These pumpkin muffins are bursting with pumpkin flavor and have the yummiest, sweet cream cheese filling. Not only are they easy to whip up, but the delicious aroma that fills your kitchen while they bake, is guaranteed to bring a cozy vibe to your home this fall season.
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These sourdough pumpkin cream cheese muffins are always a huge hit in our house. Before I started learning about the terrible ingredients, I would always get the Starbucks pumpkin muffin. It was honestly one of my favorite things to get from Starbucks. So I had to figure out a way to make it myself. And of course sourdough makes it even better!
FAQ
Can I freeze these?
Yes. Freeze after fully cooling. Thaw on the counter or warm in the oven at 350 until warm.
Can I make these without the cream cheese?
Absolutely, they’ll still be soft and flavorful.
Can these Sourdough Pumpkin Cream Cheese Muffins be long fermented?
Yes! If you prefer a longer ferment for easier digestion, you can do that here without affecting the texture.
- Mix all ingredients except the baking soda and baking powder and let the batter rest, covered, in the fridge overnight (or 8–12 hours).
- When you’re ready to bake, stir in the baking soda and baking powder, pipe in the cream cheese filling, and bake as usual.
This gives the batter time to ferment, but still gives you good rise from the fresh baking soda.
Sourdough Pumpkin Cream Cheese Muffins
- Prep Time: 12 minutes
- Cook Time: 15-20 minutes
- Total Time: 27-32 minutes
- Yield: 12-14 muffins
Ingredients
Dry Ingredients
1 1/4 cups all purpose flour
4 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1 cup light brown sugar
1 (15 oz) can pure pumpkin puree
1/2 cup sourdough discard
2 large eggs
1 Tablespoon vanilla extract
Cream Cheese Filling
8 oz cream cheese, at room temperature
½ cup powdered sugar
2 tsp all-purpose flour
1/2 tsp vanilla extract
pinch of salt
Instructions
- Preheat the oven to 350F.
- In a bowl, mix together the dry ingredients (all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt). Then set aside.
- In separate bowl, cream together softened butter, sugar, and brown sugar.
- Add in the pumpkin puree, sourdough discard, eggs, and vanilla extract. Mix until combined.
- Combine the dry ingredients and the wet ingredients. Stir just until combined. Do not over mix.
- Line the muffin pan with muffin liners, or grease your muffin pan with non-stick cooking spray.
- Divide batter evenly between the 12 muffin liners (they will be about 2/3 full). Then set aside.
- In a small bowl, mix together the softened cream cheese, powdered sugar, flour, vanilla extract, and salt.
- Scoop the cream cheese mixture into a piping bag or ziplock (with corner cut, after it’s filled).
- Using your piping bag or ziplock bag, in the center of each muffin, fill with 1-2 tbsp of cream cheese filling. I place the piping bag semi-deep in the center of the muffins to ensure the filling is not just on the tops of the muffins, but filling the inside of the muffins!
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from
Tips
- Add some chopped pumpkin seeds to the tops before you bake – to make it the most authentic like the Starbucks pumpkin cream cheese muffins.
- For the most moist pumpkin muffin, be sure to not over bake, or over mix your batter.
- Store any leftover pumpkin muffins in a airtight container, they should be able to store well for a couple of days
- You can freeze these for up to 3 months. Whenever you’re ready to eat, just thaw them out on the counter, or in the fridge. They’re ready to eat when thawed.
So there you have it! These sourdough pumpkin cream cheese muffins are a true taste of fall, they make for a perfect fall breakfast, afternoon snack, or even a delightful dessert. With their fluffy pumpkin base and delicious cream cheese center, they’re sure to become a new favorite. For even more pumpkin inspiration, browse through our other pumpkin recipes – you might just discover your new go-to fall treat! But be warned, these muffins might just be the best muffin you ever bake. And be sure to share with family and friends!
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