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Sourdough pumpkin cream cheese muffins

If you love all things sourdough, then this recipe is for you! These Sourdough pumpkin muffins are pipped with cream cheese filling and have beautiful fall flavors. They are fluffy and moist, packed with my favorite spices: pumpkin pie spice and cinnamon.
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Prep Time 30 minutes
20 minutes
Total Time 50 minutes
Servings: 12
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Wet ingredients
  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 1 1/2 cup pumpkin puree
  • 2 eggs
  • 1/2 cup sourdough starter
  • 1 tsp vanilla extract
Dry ingredinets
  • 2 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tbl pumpkin spice
Cream cheese filling
  • 8 oz cream cheese
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 tsp cinnamon

Equipment

  • stand mixer or a hand mixer
  • two medium bowls and one large mixing bowl
  • piping bag- or a Ziploc bag
  • muffins tin– or muffin cups
  • muffin liners– or cupcake liners 
  • large cookie scoop

Method
 

  1. Preheat the oven to 350F. Grease a muffin pan with non-stick cooking spray or line it with paper liners.
  2. Mix the dry ingredients in a bowl (flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon). Set aside
  3. In a stand mixer with a paddle attachment, whip together the butter and brown sugar for 5 minutes (scraping the walls of the bowl to make sure everything is incorporated). Then add the canned pumpkin puree, vanilla, and sourdough starter, mix to combine, and incorporate one egg at a time. 
  4. Combine the dry ingredients and the wet ingredients. Stir just until combined. Do not river mix the sourdough pumpkin batter.
  5. Divide batter evenly between the 12 muffin liners using the ice cream scoop (about 2/3 full). Set aside.
  6. Whip the softened cream cheese and sugar in a bowl until smooth and free of lumps. Add the egg yolk and cinnamon then mix to combine. Transfer the cream cheese into a piping bag or a Ziploc bag. Place the piping bag in the center of the muffin, squeeze about two tablespoons into the muffin, and slowly bring the bag up to leave a dollop of cream cheese on top of the sourdough pumpkin muffins. Sprinkle small amounts of pumpkin seeds on top. 
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let them cool in the pan for 10 minutes. Enjoy!

Notes

How to turn this recipe into pumpkin bread?

Instead of diving the dough into muffin tins, pour the batter into a greased bread pan, pipe the cream cheese filling into the center of the loaf, sprinkle the pumpkin seeds on top, then bake at 350 for 45-55 minutes or until it passes the toothpick test.