Pumpkin season is in full swing, and while we aren’t in the Northern Hemisphere, we couldn’t resist getting in on the pumpkin magic! These sourdough pumpkin muffins are not only delicious but also a great way to use up some of your sourdough discard. Packed with real pumpkin and warm spices, these muffins are the perfect treat, whether you're looking for a snack or something a little more special.
And let’s not forget the irresistible cream cheese filling—adding a creamy surprise that takes these muffins to the next level! Whether you’re baking for a cozy weekend or sharing with friends and family, these muffins are sure to be a hit.
Why You'll Love These Sourdough Pumpkin Muffins:
- Uses Sourdough Discard: No waste! Your leftover starter adds extra moisture and a slight tang to balance the sweetness.
- Nutritious Twist: Made with real pumpkin, these muffins sneak in a serve of veg while staying deliciously sweet.
- Cream Cheese Surprise: The creamy center transforms these muffins into a café-worthy treat.
- Comforting Spices: Cinnamon, ginger, and nutmeg bring out the best in the pumpkin, creating an irresistible aroma.
Ingredients:
Muffins:
- 1 ½ cups (425g) steamed pumpkin, mashed
- ½ cup (125g) caster sugar
- ½ cup (110g) brown sugar
- 1 ½ cups (265g) plain flour
- ½ cup (100g) sourdough starter (discard)
- ½ cup vegetable oil
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp bicarb soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
Cream Cheese Filling:
- 100g cream cheese, at room temp
- 1 tbsp sugar
- 1 tbsp milk
Instructions:
- Preheat & Prep: Preheat your oven to 190°C and line a 12-cup muffin tin with patty pans.
- Mix the Wet Ingredients: In a large bowl, combine the mashed pumpkin, caster sugar, brown sugar, vegetable oil, sourdough starter, eggs, and vanilla extract. Mix until smooth.
- Add the Dry Ingredients: Sift in the flour, baking powder, bicarb soda, cinnamon, ginger, nutmeg, and salt. Stir until well combined but avoid overmixing.
- Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling them just over two-thirds full.
- Prepare the Cream Cheese Filling: In a separate bowl, whisk together the cream cheese, sugar, and milk until smooth. Transfer to a piping bag (or use a spoon).
- Add the Filling: Pipe or spoon the cream cheese mixture into the centre of each muffin. Push it down slightly so it sinks into the batter. Use a skewer or a fork to make a swirl pattern on top.
- Bake: Bake the muffins in the preheated oven for 16-18 minutes, or until a toothpick inserted into the muffin (away from the filling) comes out clean.
- Cool & Enjoy: Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Serve warm or at room temperature for the best flavour.
Tips:
- No piping bag? Use a zip-lock bag and snip off one corner to pipe in the cream cheese.
- Storing: Keep these muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days.
- Freezing: These muffins freeze well! Store them in a freezer-safe bag for up to 3 months.
Ready to bake? These Sourdough Pumpkin Muffins are the ultimate treat, packed with flavour and a creamy centre. Share your creations on Instagram @youkneadsourdough—happy baking!
