Easy Sourdough Pumpkin Cream Cheese Muffins Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Start by making the cream cheese filling.

In a bowl, combine 225 g of softened cream cheese, 1 egg yolk, 65 g of sugar, and 5 g of vanilla extract.

Mix the ingredients together by hand until well combined, noting that it may be difficult but can be done without a mixer.

Next, prepare the crumb topping by mixing 84 g of all-purpose flour, 67 g of dark brown sugar, 3 g of cinnamon, and 56 g of melted salted butter in a bowl.

Mix the crumb topping until it resembles wet sand, using your fingers to combine.

For the muffin batter, in a separate bowl, whisk together 210 g of all-purpose flour, 6 g of baking powder, 3 g of baking soda, 6 g of salt, and 4 g of pumpkin pie spice.

In another bowl, combine the wet ingredients: 100 g of granulated sugar, 100 g of brown sugar, 2 large eggs, 10 g of vanilla extract, 120 g of avocado oil, 125 g of sourdough discard, 120 g of sour cream, and 240 g of pumpkin puree.

Mix the wet ingredients until well combined, adding milk if the batter feels dry, depending on the thickness of the sourdough starter.

Add the dry ingredients to the wet ingredients, being careful not to overmix to avoid tough muffins.

Once combined with no dry flour visible, the muffin batter is ready for assembly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens