Sourdough Pumpkin Muffins with Cream Cheese Filling
Full of warm spices and tangy cream cheese filling, there's everything to love about these quick discard muffins!
Ingredients
Cream Cheese Filling
- 8 oz Cream cheese room temperature
- 1 C Powdered sugar
Muffin Batter
- 1 C Oil
- 1 C Sugar
- 3 Eggs
- 1/2 C Starter fed or unfed
- 1 C Pumpkin puree
- 3 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Cloves
- 1 tsp Salt
- 1 tsp Baking soda
- 3 C flour all purpose
Streusel Topping
- 1/2 C Sugar
- 1/4 C Flour
- 1 1/2 tsp Cinnamon
- 4 Tbsp Butter cold and cubed
Instructions
- Add cream cheese and powdered sugar to a medium bowl or the bowl of a stand mixer. Using a hand mixer, cream together until fully combined.
- Remove cream cheese mixture from bowl onto a piece of plastic wrap. Shape into a 12 inch long log and cover in plastic wrap and place in freezer to chill.
- In the same bowl, cream together sugar and oil. Add eggs to the bowl and mix until combined.
- Add starter to the bowl and combine. Then add pumpkin puree and combine.
- In a small bowl, combine your spices. Add the spices to your flour and mix to combine. Then add your flour mixture to your batter and mix until fully incorporated.
- Cover batter with plastic wrap and allow to ferment on the counter for 6 hours or overnight.
- Remove cream cheese log out of freezer to relax.
- Preheat oven to 350 degrees Fahrenheit. Grease a muffin pan.
- In a small bowl, combine the sugar crumble ingredients, being careful to not melt the butter with your hands.
- Add your batter to the muffin pan (24 total), filling each until about 2/3 full.
- Slice your cream cheese log into 24 slices. Push the cream cheese filling down into the center of the batter of each muffin. Sprinkle about a tablespoon of the streusel topping on top of each muffin.
- Bake for 18-20 minutes. Enjoy!