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Sourdough Pumpkin Cream Cheese Muffins

Sourdough Pumpkin Cream Cheese Muffins (with oat crumble!)

It's that time of year that we all wait for! Pumpkin season is upon us, and I can't think of any better way to embrace the season than to whip up a batch of these Sourdough Pumpkin Cream Cheese Muffins (with oat crumble!). That one very popular coffee chain has made these muffins a viral sensation, and I'm here to show you how to make them for half the cost and with your starter!
5 from 6 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 12

Equipment

  • 12-cup muffin tin - for baking muffins.
  • Muffin liners - for lining tin to avoid burning.
  • Kitchen scale (optional)
  • 1/4 cup scoop - for scooping muffin batter.
  • Whisk - for mixing batter.
  • Spatula
  • Mixing bowls - for batter, crumble, and filling.
  • Hand mixer - for cream cheese filling.
  • Cooling rack - for cooling muffins.
  • Pastry bag or ziplock - for piping filling.
  • Pastry tip (optional)

Ingredients
  

Wet Ingredients:

  • 1 large egg
  • 1 egg yolk
  • 2 (30g) tbsp plain full-fat Greek yogurt or sour cream
  • ⅓ (80g) cup sourdough discard
  • 1 tsp vanilla extract
  • ¾ (180g) cup pumpkin purée
  • ⅓ (75g) cup avocado or neutral oil
  • ½ (100g) cup white sugar
  • ¼ (50g) cup brown sugar

Dry Ingredients:

  • 1¾ (220g) cups all-purpose flour
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cardamom optional
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ¾ tsp fine sea salt

Sourdough Discard Swap:

  • 1/4 (30g) cup all-purpose flour
  • 1/4 (60g) cup whole milk

Oat Crumble:

  • 4 (57g) Tablespoons melted salted butter
  • 1/2 (50g) cup rolled oats
  • 1/2 (60g) cup flour
  • 1/2 (100g) cup brown sugar
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cardamom (optional)

Cream Cheese Filling:

  • 6 (170g) oz cream cheese softened
  • 3 (24g) Tablespoons powdered sugar

Instructions
 

Step 1: Mix the Batter

  • In a large mixing bowl, whisk together the egg, egg yolk, Greek yogurt, sourdough discard, white sugar, brown sugar, vanilla, pumpkin purée, and oil until smooth.
    1 large egg, 1 egg yolk, 2 (30g) tbsp plain full-fat Greek yogurt, ⅓ (80g) cup sourdough discard, 1 tsp vanilla extract, ¾ (180g) cup pumpkin purée, ⅓ (75g) cup avocado , ½ (100g) cup white sugar, ¼ (50g) cup brown sugar
  • Sourdough Discard Swap: If you want to skip the discard, add the additional flour and milk to the batter here.
    1/4 (30g) cup all-purpose flour, 1/4 (60g) cup whole milk
  • In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cardamom, baking soda, baking powder, and salt.
    1¾ (220g) cups all-purpose flour, 2 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ⅛ tsp ground cardamom, 1 tsp baking soda, 1½ tsp baking powder, ¾ tsp fine sea salt
  • Add dry ingredients to wet. Beat wet ingredients with a whisk or a hand mixer until no streaks remain. Do not overmix.
  • Overnight Fermentation: Cover tightly with plastic wrap and refrigerate for 8–12 hours for added fermentation benefits. If baking same day, skip this step.

Step 2: Make Oat Crumble

  • This topping is TO DIE FOR, so don't skip it! In a small bowl, melt the butter for your crumble. Add rolled oats, brown sugar, flour, cinnamon, ginger, and nutmeg to the bowl. Combine with a spoon or fingers until a crumbly mixture forms. Set aside for later.
    4 (57g) Tablespoons melted salted butter, 1/2 (50g) cup rolled oats, 1/2 (100g) cup brown sugar, 1 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cardamom, 1/2 (60g) cup flour

Step 3: Make Cream Cheese Filling

  • Make sure your cream cheese is room temperature and soft. Transfer to a bowl, and add powdered sugar. Beat with hand mixers on high for about a minute, you want the filling to be light and creamy. If you're using a pastry tip, fit a pastry bag with the tip. Transfer all of the filling to a pastry bag or a ziplock bag. Cut off 1/4 inch of the corner end of the ziplock or pastry bag.
    6 (170g) oz cream cheese, 3 (24g) Tablespoons powdered sugar

Step 4: Assemble and Bake

  • Preheat oven to 350°F. Line a 12-cup muffin pan with parchment liners, and gently spray with cooking spray to avoid sticking.
  • If batter was fermented overnight, allow to rest 30 minutes at room temperature and gently fold with a spatula to combine ingredients.
  • In each muffin cup, spoon 1/4 cup of batter into the muffin tins.
  • Grab your bag filled with cream cheese filling, and stick the bag with the end cut off down into the center of the muffin. Pipe down into the muffin and squeeze, pulling up with the bag to form a circle on the top of the muffin as pictured below. You should be piping about 2 teaspoons of filling into each center.
  • Sprinkle a spoonful of the oat topping around the edges of the muffins, making sure not to put the crumble on top of the cream cheese.
  • Place the muffins in the oven and bake at 350°F for 25-28 minutes. You want the edges to feel firm and the cheesecake center should look set. Remove muffins when done baking from the oven.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
  • Enjoy!

Notes

Room Temperature- Store muffins in an airtight container on counter for up to 1 day. Because of the cream cheese, these muffins need to be refrigerated after 1 day.
Refrigerator- store in an airtight container for up to 3 days. Gently warm before serving.

Nutrition

Serving: 1muffinCalories: 360kcalCarbohydrates: 48gProtein: 5gFat: 16g
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