Sourdough Pumpkin Cream Cheese Muffins

Preheat the oven to 350ºF (177ºC). Then, line your muffin pan with muffin or cupcake liners and give them a quick spray with non-stick baking spray. Set aside.
Whisk the dry ingredients together in a small bowl and set aside.
120 g All-purpose Flour, 1 tsp Baking Powder, 1 tsp Baking Soda, ½ tsp Kosher Salt, 2 tsp Pumpkin Pie Spice
In a large bowl, whisk the wet ingredients. Pour in the melted butter last and whisk until the mixture is bright orange, shiny, and the butter is fully incorporated.
337 g Pumpkin Puree, 104 g Light Brown Sugar, 50 g Granulated Sugar, 2 Eggs, 120 g Sourdough Discard, 1 tsp Vanilla Extract, 113 g Unsalted Butter
Pour the dry ingredients into the bowl of wet ingredients. Whisk just until combined. Set aside as you make the cream cheese filling.
In another small mixing bowl (or using a stand mixer or a hand mixer), whisk the softened cream cheese and 2 TBS of sugar together until the cream cheese is light and airy, but not totally whipped.
113 g Cream Cheese, 2 TBS Granulated Sugar
Scoop the pumpkin muffin batter into the prepared muffin liners in the pan about ¾ of the way full.
Spoon about a tablespoon of the cream cheese on top. Alternatively, use a piping bag to fill the center and top of the muffins with about a tablespoon of cream cheese.
Sprinkle the tops of the muffins with raw pumpkin seeds.
Pumpkin Seeds/Pepitas
Bake at 350ºF (177ºC) for 17-20 minutes, or until a toothpick inserted into the middle comes out clean.
Cool on a wire rack.