Sourdough Pumpkin Cream Cheese Muffins
These sourdough pumpkin cream cheese muffins are just like the ones from Starbucks. They are light and moist, with a sweet cream cheese filling in every bite. They are easy to make with a can of pumpkin puree and leftover sourdough discard, and they bake perfectly in just 20 minutes!
Just like our sourdough pumpkin bread, these cozy muffins are made with sourdough discard and pumpkin pie spice but with an added marbled swirl of sweet, creamy goodness that’s hard to resist.
As soon as the weather cools down, I get that familiar craving for warm, autumn flavors, and I know I’m not the only one! Pumpkin spice season calls us all!
I start by making a fresh batch of homemade pumpkin pie spice, and one of the first treats I whip up each year is these delicious pumpkin cream cheese muffins. The best part is they're baked in just 20 minutes!
They’re the ultimate fall sourdough treat. The perfect dessert for breakfast or breakfast for dessert, am I right?!
Ingredients & Substitutions
- Dry Ingredients: You’ll need all-purpose flour, baking soda, pumpkin pie spice, and a bit of salt to balance the flavors. Our homemade pumpkin pie spice is made with a warming blend of cinnamon, ginger, nutmeg, allspice, and cloves.
- Wet Ingredients: Pure canned pumpkin puree, brown sugar, granulated sugar, whole eggs, sourdough discard, avocado oil, and vanilla extract. You can use any neutral oil like canola or vegetable oil, but steer clear of olive oil, as its flavor can be overpowering in these pumpkin muffins. Be sure to use 100% pure pumpkin puree - avoid pumpkin pie filling, which already contains spices and sugar.
- Cream Cheese Swirl: You’ll need full-fat cream cheese, confectioners' sugar, an egg yolk, and vanilla extract. If you don’t have confectioners' sugar, granulated sugar can work in a pinch, though the texture may be a bit less smooth.
- Optional Add-Ins: Toss in some chopped nuts like walnuts or pecans for a nice little crunch - they’re a great way to add a bit of extra texture to these soft, spiced muffins!
How to make Sourdough Pumpkin Cream Cheese Muffins
Step 1: Preheat oven to 375°F (190°C). Line your muffin pan with paper muffin liners and set to the side.
Step 2: In a medium bowl, whisk flour, baking soda, pumpkin spice powder, and salt together. Set to the side.
Step 3: In a large bowl, add the pumpkin puree, brown sugar, sourdough discard, and granulated sugar, and whisk together until fully incorporated. Whisk in eggs, vanilla extract, and oil. Slowly add in the flour mixture, whisking until there are no lumps, making sure not to over-whisk the batter. Fill muffin tins about three-quarters full.
Step 4: In a medium bowl, beat the cream cheese until smooth. Add the sugar, vanilla extract, and egg yolk, then beat until thoroughly mixed.
Step 5: Top each muffin with a spoonful of the cream cheese mixture, swirling it carefully into the batter with a toothpick or a knife.
Step 6: Bake the muffins for 18-20 minutes. Check readiness by inserting a toothpick into the center; they're done if it comes out clean.
Carmyn's Tips
Use room temperature ingredients: Bring your eggs and cream cheese to room temperature before starting. Room temperature ingredients blend more smoothly, especially in the cream cheese swirl, creating a smooth, silky texture.
Avoid overfilling the cups: Fill each muffin cup about three-quarters full to leave room for the muffins to rise without spilling over.
Swirl with care: For a beautiful swirl, add a tablespoon of cream cheese mixture to each muffin cup after filling it with muffin batter. Use a toothpick or the tip of a knife to gently swirl the cream cheese mixture into the muffin batter. Don’t overdo it - a few swirls are enough for a nice marbled effect.
Check for doneness carefully: Insert a toothpick into a muffin to check if it comes out clean. If it’s clean or has just a few moist crumbs, they’re done. The cream cheese may still look slightly soft, which is fine as it will firm up as the muffins cool.
Let them cool completely: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Cooling completely helps the cream cheese swirl set properly.
How to Store
Short-term storage: If you plan to eat them within 2 days, store the muffins in an airtight container at room temperature. Layer a paper towel under and over the muffins in the container to absorb any excess moisture.
Refrigeration for longer storage: Place the muffins in an airtight container and store in the fridge for up to a week. When you’re ready to enjoy one, bring it to room temperature, or pop it in the microwave for about 10 seconds to soften.
Freezing for long-term storage: Wrap each muffin individually in plastic wrap, then place them in a freezer bag or container. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for 15-20 second.
More Sourdough Discard Recipes
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Sourdough Pumpkin Cream Cheese Swirl Muffins
INGREDIENTS
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 4 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup sourdough discard
- 1 15 oz can pure pumpkin puree
- 2 eggs (room temperature)
- 1 cup granulated sugar
- ½ cup dark brown sugar
- ½ cup avocado oil (any neutral-flavored oil, NOT olive oil)
- 1 tablespoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese (room temperature)
- ¼ cup confectioner sugar (or granulated sugar)
- 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 375°F (190°C). Line your muffin pan with paper baking cups and set to the side.
- Add the flour, baking soda, baking powder, pumpkin pie spice, and salt in a medium bowl and whisk together. Set to the side.
- Add the pumpkin puree, sourdough discard, brown sugar, and granulated sugar in a large bowl, and whisk together until fully incorporated. Whisk in eggs, vanilla extract, and oil. Slowly add in the flour mixture, whisking until there are no lumps, making sure not to over-whisk the batter. Fill muffin tins about three-quarters full.
- Take a medium bowl and beat the cream cheese until smooth. Add the sugar, vanilla extract, and egg yolk, then beat until thoroughly mixed (If you don't have a hand or stand mixer, warm the cream cheese in the microwave slightly and beat with a whisk).
- Top each muffin with a dollop (or 1-2 tablespoons) of the cream cheese mixture, swirling it into the batter with a toothpick or knife tip. Don't worry if they don't look perfect—they will bake up nicely.
- Bake muffins for 18 minutes. Check readiness by inserting a toothpick into the center; they're done if it comes out clean or has a few moist crumbs. Otherwise, bake an additional 2 minutes.
Nutrition
Using oil in muffins gives them a super moist and tender texture that stays soft. Oil-based muffins are usually a bit lighter and have a softer crumb, making them great if you want that melt-in-your-mouth feel. Butter, on the other hand, adds a rich flavor and tend to be slightly denser and have a more cake-like texture.
There are a few reasons why this can happen. Over mixing the batter can make muffins dense and cause them to collapse, so mix just until combined. Too much baking powder or soda makes muffins rise fast but then sink, so measure carefully. Under baking also leads to sinking. Be sure muffins are fully set and a toothpick comes out clean before removing them from the oven.
Dry muffins are often caused by overbaking, which removes too much moisture. Using too much flour or not enough liquid can also make the muffins dry and crumbly. Lastly, if the batter is overmixed, it can lead to a tougher, drier texture.
Love this recipe! So full of flavor and moist and tender! Going to make it today again!
These muffins are fantastic. I have shared this recipe with a friend who made them and told me they were eaten in one day. Truly a great recipe if you like pumpkin 🎃 you will love this recipe. Sooooo good.
It's delicious. A fan favorite among friends and family. I substitute GF flour blend with no issues.
I don’t see in the recipe where you add baking powder. Only baking soda, but ingredients show both.
Hi Amber, add it along with the rest of the dry ingredients.
If you love pumpkin and cream cheese this is the recipe for you! I actually made mini loaves instead of muffins and they came out so good! 5 stars!
Baking spree for me this weekend so far. Just made these this morning. They are amazing. I made these Gluten Free with gluten free sourdough starter. I used Pillsburys Best Gluten free flour. For me that flour works really well! Also use Better Batter. But I think the Pillsbury kinda comes out better and closer to regular flour. Also made a loaf of sourdough bread and your sourdough dinner rolls for dinner tonight. But made those with regular sourdough. Thank you love your site have been here since I started doing sourdough.
Wow! These are amazing!!
Thank you, Kathy!
This is so good and moist! So good my husband is asking this to be his birthday cake this year!
Thank you, Cherine! We're thrilled you and your husband love this recipe, and happy birthday from the LSF fam! ☺️
Is there a way to make this with active starter and not usr baking soda and powder? I am happy to use active and let them set overnight.
Hi Shelby, Unfortunately, we haven't tested this yet, so I'm unsure.
Is this recipe for 16 muffins?
Hi Amanda, yes this makes about 16 muffins depending on how much you fill the muffin tin. We recommend filling them up about three quarters of the way.