Sourdough Pumpkin Cream Cheese Muffins

Nov 24, 2024

3 min read

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These muffins are everything you love about fall, packed with pumpkin spice, filled with sweet cream cheese, and topped with a crunchy toasted oat streusel. Perfect for a holiday breakfast or a snack with coffee!

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Wet Ingredients

• 2 large eggs

• 2 large egg yolks

• 4 tbsp milk or half-and-half (60g)

• 2/3 cup (160g) sourdough discard

• 2 tsp vanilla extract

• 4 tbsp (50g) honey

• 1 1/2 cups (360g) pumpkin purée

• 1/2 cup (110g) avocado oil

Dry Ingredients

• 1 tbsp pumpkin pie spice

• 1/2 tsp salt

• 2/3 cup (130g) brown sugar

• 2 tsp baking soda

• 2 tsp baking powder

• 2 cups (240g) all-purpose flour

Cream Cheese Filling

• 6 oz softened cream cheese

• 3 tbsp confectioners’ sugar

Oat Streusel Topping

• 4 tbsp unsalted butter, melted

• 1/2 cup rolled oats

• 1/2 cup brown sugar

• 1 tsp pumpkin pie spice

• 2 tbsp all-purpose flour

Instructions

Prepare the Batter

1. In a large bowl, whisk together the wet ingredients: eggs, egg yolks, milk, sourdough discard, vanilla, honey, pumpkin purée, and avocado oil. Mix until smooth and well combined.

2. In a separate bowl, sift together the dry ingredients: pumpkin pie spice, salt, brown sugar, baking soda, baking powder, and flour.

Overnight Ferment Option:

If you want to ferment muffin batter please follow these steps. (this is optional, you can skip this step!)

1. In a large bowl, combine the sourdough discard (160g), pumpkin purée (360g), honey (50g), and all-purpose flour (240g). Mix until fully incorporated.

2. Cover the bowl with a damp cloth or plastic wrap and let the mixture ferment at room temperature for 4-6 hours (or overnight in a cool spot).

After Fermentation:

1. Wet Ingredients:

In a separate bowl, whisk together the remaining wet ingredients:

• Eggs (2 large)

• Egg yolks (2 large)

• Milk or half-and-half (60g)

• Vanilla extract (2 tsp)

• Avocado oil (110g)

2. Combine Wet Ingredients:

Add the fermented pumpkin batter to the wet ingredients. Stir until smooth.

Whisk dry ingredients into batter and proceed with recipe.

Prepare Cream Cheese Filling

1. Beat softened cream cheese and confectioners’ sugar with a hand mixer until smooth.

2. Transfer to a piping bag or ziplock bag and snip off the tip. Set aside.

Prepare Oat Streusel Topping

1. Combine melted butter, rolled oats, brown sugar, pumpkin pie spice, and flour in a bowl. Mix until crumbly. Set aside.

Assemble the Muffins

1. Preheat your oven to 350°F (175°C). Line a muffin tin with parchment papers and lightly spray with coconut oil. I love these parchment liners as they allow me to fill the muffin cup without overflow https://amzn.to/3ZlnwML.

2. Scoop about 1/3 cup of batter into each muffin liner. I use this 1/3 cup

scoop for this https://amzn.to/3CRKoKW.

3. Pipe the cream cheese filling into the center of each muffin, swirling slightly and leaving a small dot visible on top.

4. Sprinkle 1-2 tablespoons of oat streusel around the edges of each muffin.