Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) sourdough discard
  • 1 cup (245g) pure canned pumpkin puree
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80ml) avocado oil
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1 tbsp (6g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (25g) granulated sugar
  • 1 egg yolk
  • 1/4 tsp (1g) vanilla extract
  • 1/4 cup (30g) rolled oats
  • 2 tbsp (15g) brown sugar
  • 1 tbsp (15g) melted butter
  • 1/4 tsp (1g) cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  3. In a large bowl, beat pumpkin puree, brown sugar, granulated sugar, oil, egg, vanilla, and sourdough discard until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. In a separate small bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until velvety; transfer to a piping bag.
  6. Fill each muffin liner 1/3 full with pumpkin batter.
  7. Pipe approximately 1 tablespoon of the cream cheese mixture into the center of each muffin.
  8. Top with remaining pumpkin batter and add oat crumble topping before baking.