How to Make Sourdough Pumpkin Cream Cheese Muffins
These easy sourdough pumpkin muffins bake in less than 30 minutes and are a Starbucks copycat recipe!
Why You'll Love This Recipe
•These sourdough pumpkin muffins come together in less than 30 minutes. •They're made with real pumpkin puree. •Super moist. •Delicious cream cheese filling. •Starbucks copycat recipe.
•All-purpose Flour •Pumpkin Pie Spice •Baking Powder & Soda •Salt •Pumpkin Puree •Light Brown Sugar •Granulated Sugar •Eggs •Unsalted Butter, melted •Vanilla Extract •Sourdough Discard •Cream Cheese •Pumpkin Seeds, for topping
1. Mix the Dry Ingredients
Whisk the flour, salt, baking powder, baking soda, and pumpkin pie spice (or mix of spices) together in a small bowl. Set aside.
2. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, sugars, eggs, vanilla, and sourdough discard. Add the melted butter last.
3. Make the Sourdough Pumpkin Muffin Batter
Pour the dry ingredients into the bowl of wet ingredients and whisk together until the flour is hydrated. Set aside while you make the cream cheese filling.
4. Make the Cream Cheese Filling
Preheat the oven to 350ºF (177ºC) and place muffin liners in a muffin pan. Mix the cream cheese until it's light and fluffy. Scoop the batter into the liners and spoon the cream cheese into the centers.
Sprinkle pumpkin seeds on top of the muffins. Bake for 17-20 minutes and until a toothpick inserted into the middle comes out clean.
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