Pumpkin Sourdough Muffins with Cream Cheese- Pepita Recipe

Last Updated on 3 months by Neha Deshmukh

Pumpkin Sourdough Muffins With Cream Cheese- Pepita Recipe

Hello friends! Fall is officially here, and you know what that means – pumpkin everything! I’ve been experimenting with sourdough in all sorts of baked goods lately, and these Pumpkin Sourdough Muffins with a swirl of cream cheese and a sprinkle of pepitas are seriously good. They’re moist, warmly spiced, and have a lovely tang from the sourdough. Trust me, you’ll want to make these!

Why You’ll Love This Recipe

These aren’t your average pumpkin muffins. The sourdough adds a depth of flavour you won’t find anywhere else, and the cream cheese swirl? Pure magic. Plus, the pepitas give a delightful crunch and a beautiful finishing touch. They’re perfect for a cozy breakfast, a mid-afternoon treat, or even a festive addition to your Thanksgiving or Diwali spread.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 cup All-purpose flour (about 120g)
• ½ cup sourdough starter /discard (about 120g)
• ½ teaspoon baking powder (2.5g)
• ½ teaspoon baking soda (2.5g)
• ½ teaspoon salt (3g)
• ½ teaspoon pumpkin pie spice (2.5g)
• ½ cup unsalted butter, melted (113g)
• ½ cup Brown Sugar, packed (100g)
• ¼ cup Granulated sugar (50g)
• 1 large egg
• ½ cup pumpkin puree (about 120g – not pumpkin pie filling!)
• ½ teaspoon vanilla extract (2.5ml)
• 6 oz Cream cheese, softened (170g)
• 1 teaspoon all-purpose flour (5g)
• 2 tablespoon sugar (25g)
• ½ teaspoon vanilla extract (2.5ml)
• 2 tablespoon roasted salted pepitas (about 14g)

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Sourdough Starter: This recipe is a fantastic way to use up sourdough discard! Don’t worry if it’s been sitting in the fridge for a bit – it still works wonderfully. The sourdough adds a subtle tang and keeps the muffins incredibly moist.
• Pumpkin Pie Spice: I love making my own blend (it’s usually cinnamon, ginger, nutmeg, and cloves), but a good quality store-bought blend works perfectly too. It really captures that cozy fall flavour.
• Pepitas: Also known as pumpkin seeds, pepitas have a lovely nutty flavour and a satisfying crunch. They originated in Mexico and have been enjoyed for centuries! If you’re toasting them yourself, a quick 5 minutes in a dry pan brings out their flavour even more.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 375°F (190°C). Line a 10-cup muffin tin with paper liners, or grease it lightly.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set this aside – we’ll need it later.
3. In a large bowl, combine the melted butter, brown sugar, granulated sugar, egg, pumpkin puree, sourdough starter, and vanilla extract. Mix until everything is light and fluffy. Don’t overthink it, just get it nicely combined.
4. Now, gently fold the dry ingredients into the wet ingredients. Be careful not to overmix! A few lumps are okay – overmixing leads to tough muffins.
5. Time for the cream cheese filling! In a separate bowl, blend the softened cream cheese, flour, sugar, and vanilla extract until it’s smooth and creamy.
6. Scoop the muffin batter into the prepared liners, filling each about halfway. Then, add a dollop of the cream cheese filling on top of each muffin.
7. Using a toothpick, gently swirl the cream cheese filling into the batter. Don’t go overboard – you want a nice marbled effect, not a fully mixed-in filling.
8. Sprinkle those roasted pepitas over the top of each muffin. They add a lovely texture and a beautiful visual touch.
9. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! This is the golden rule of muffin making. Overmixing develops the gluten in the flour, resulting in tough muffins.
• Use room temperature ingredients. This helps everything blend together smoothly.
• For extra flavour, toast the pepitas in a dry pan for a few minutes before sprinkling them on top.

Variations

• Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes). Use a plant-based butter and cream cheese alternative.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum.
• Spice Level Adjustment: If you’re a spice fiend, feel free to add an extra ¼ teaspoon of pumpkin pie spice. Or, if you prefer a milder flavour, reduce it to ⅛ teaspoon.
• Festival Adaptations: For Thanksgiving, add a pinch of cinnamon and nutmeg to the batter. For Diwali, a tiny pinch of cardamom would be divine!

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of chai or coffee. They also pair beautifully with a dollop of whipped cream or a drizzle of maple syrup. My kids love them with a glass of cold milk!

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

What is the purpose of using sourdough starter in these muffins?

The sourdough starter adds a subtle tang and keeps the muffins incredibly moist. It also contributes to a more complex flavour profile.

Can I use store-bought pumpkin pie spice, or is it better to make my own?

Both are fine! A good quality store-bought blend works perfectly well. Making your own allows you to customize the spice levels to your liking.

Can these muffins be frozen after baking?

Absolutely! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months.

What can I substitute for pepitas if I have a nut allergy?

Sunflower seeds or chopped pumpkin seeds (without the shell) are great alternatives.

How do I know when the muffins are perfectly baked?

A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.