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Sourdough Pumpkin Cream Cheese Muffins

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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

  1. Preheat the oven to 350F. 
  2. In a bowl, mix together the dry ingredients (all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt). Then set aside.
  3. In separate bowl, cream together softened butter, sugar, and brown sugar.
  4. Add in the pumpkin puree, sourdough discard, eggs, and vanilla extract. Mix until combined.
  5. Combine the dry ingredients and the wet ingredients. Stir just until combined. Do not over mix.
  6. Line the muffin pan with muffin liners, or grease your muffin pan with non-stick cooking spray. 
  7. Divide batter evenly between the 12 muffin liners (they will be about 2/3 full). Then set aside.
  8. In a small bowl, mix together the softened cream cheese, powdered sugar, flour, vanilla extract, and salt. 
  9. Scoop the cream cheese mixture into a piping bag or ziplock (with corner cut, after it’s filled).
  10. 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!
  11. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Remove from 

Find it online: https://thebubblybatch.com/sourdough-pumpkin-cream-cheese-muffins/