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sourdough discard pumpkin muffin with cream cheese

Sourdough Discard Pumpkin Muffins with Cream Cheese Filling

Prep Time: 15 minutes Bake Time: 22–25 minutes Difficulty Level: Easy enough for a foggy fall morning before coffee
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Ingredients Method Notes

Ingredients
  

  • For the Muffins:
  • 1 cup pumpkin purée not pumpkin pie filling—don’t let Big Pumpkin trick you
  • ½ cup sourdough discard unfed, straight from the fridge is fine!
  • 2 large eggs
  • ½ cup neutral oil canola, vegetable, or melted coconut oil
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice or mix cinnamon, nutmeg, ginger, and clove like the rebel you are
  • For the Cream Cheese Filling:
  • 6 oz cream cheese softened
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • Optional Topping:
  • Coarse sugar or a sprinkle of cinnamon sugar because we’re fancy like that

Method
 

  1. Preheat and Prep:
  2. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease them lightly. Take a deep breath—it’s officially fall baking time.
  3. Make the Cream Cheese Filling:
  4. In a small bowl, beat together the cream cheese, sugar, and vanilla until smooth and dreamy. Set it aside before you accidentally eat it with a spoon.
  5. Mix the Wet Ingredients:
  6. In a large bowl, whisk together pumpkin purée, sourdough discard, eggs, oil, both sugars, and vanilla. It should look silky and smell like happiness.
  7. Mix the Dry Ingredients:
  8. In another bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  9. Combine the Batter:
  10. Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix—no one wants tough muffins.
  11. Assemble the Muffins:
  12. Spoon a tablespoon of batter into each muffin cup, then add a small dollop (about a teaspoon) of cream cheese filling. Cover with another spoonful of batter. If you’re feeling extra, swirl the tops gently with a toothpick for that “I totally planned this” bakery look.
  13. Top and Bake:
  14. Sprinkle the tops with coarse sugar or cinnamon sugar, then bake for 22–25 minutes, until a toothpick inserted near the edge comes out clean (avoid stabbing the cream cheese pocket unless you like emotional confusion).
  15. Cool and Devour:
  16. Let the muffins cool for about 10 minutes before removing them from the pan. Try to let them cool completely before eating one, but honestly, if you manage that, you’re a stronger person than I am.

Notes

Storage: These keep well in an airtight container in the fridge for up to 4 days. Warm them slightly before eating for maximum coziness.
Freezing: Yes, you can freeze them! Wrap individually and store up to 2 months. Perfect for future you—who will definitely thank past you.
Variation: Add chocolate chips or chopped nuts if you want to go rogue.