Pumpkin Cream Cheese Sourdough Muffins
These Sourdough Pumpkin Muffins with Cream Cheese are packed with a full can of pumpkin puree! They are moist and delicious, filled with creamy cream cheese, and a crunch pepita streusel.
Servings: 18 Muffins
Calories: 269kcal
Equipment
- muffin liners
- mixing bowls
Ingredients
Sourdough Pumpkin Muffins
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 15 oz can pumpkin puree
- 1 cup sourdough discard
- ¾ cup brown sugar light or dark
- ½ cup neutral oil canola or vegetable
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Cream Cheese Filling
- 8 oz cream cheese softened
- ⅓ cup granulated white sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup pepitas or pumpkin seeds roasted and salted
- ¼ cup old-fashioned rolled oats
- ⅛ cup brown sugar light or dark
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
Instructions
Sourdough Pumpkin Muffins
- Move the oven rack to the middle position. Preheat the oven to 425°F (220°C). Grease two muffin pans with nonstick spray or line them with muffin papers. Set aside.
- In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon kosher salt until well combined.
- In a separate bowl, add the 1 15 oz can pumpkin puree. 1 cup sourdough discard, ¾ cup brown sugar, ½ cup neutral oil, 2 large eggs, and 2 teaspoons vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Divide the muffin batter evenly among the muffin cups filling halfway.
Cream Cheese Filling
- In a small bowl, add the 8 oz cream cheese, ⅓ cup granulated white sugar, ½ teaspoon vanilla extract, and ⅛ teaspoon kosher salt. Mix together until smooth.
- Add 2 teaspoons of the cream cheese filling to the center of each muffin. Top with the remaining pumpkin muffin batter.
Streusel Topping
- In a small bowl, add the ¼ cup all-purpose flour, ¼ cup pepitas or pumpkin seeds, ¼ cup old-fashioned rolled oats, ⅛ cup brown sugar, 1 teaspoon ground cinnamon, and 4 tablespoons unsalted butter. Use a fork to stir all of the ingredients together.
- Sprinkle the streusel over each muffin.
- Bake the muffins in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 20 to 24 minutes until the tops are golden brown.
- Allow the muffins to cool for several minutes in the muffin pan before transferring them to a wire rack to cool completely.
Notes
Storage: Because of the cream cheese filling I prefer to store these muffins in the refrigerator. They can be stored there for up to a week.
They can also be frozen for up to 3 months. Wrap each muffin in plastic wrap and place them in a zip-top bag. Thaw muffins at room temperature.
Tips
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- Make sure you are using pumpkin puree, not pumpkin pie filling. The pumpkin pie mix has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.
- Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.
- Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.
- Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.
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Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
Nutrition
Serving: 1 | Calories: 269kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 261mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 283IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg
