Ingredients:

  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) brown sugar, packed
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (10g) pumpkin pie spice
  • 1/2 tsp (3g) salt
  • 1/3 cup (40g) all-purpose flour
  • 1/3 cup (65g) brown sugar
  • 1 tsp (5g) cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the pumpkin puree, sourdough discard, melted butter, brown sugar, eggs, and vanilla until the mixture is velvety and smooth.
  3. In a separate medium bowl, sift together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Gently fold the dry ingredients into the wet mixture using a spatula, mixing only until no streaks of flour remain.
  5. Prepare the streusel by rubbing cold butter into the flour, sugar, and cinnamon until crumbly.
  6. Prepare the cream cheese swirl by beating softened cream cheese, sugar, and vanilla until smooth.
  7. Fill muffin liners 2/3 full. Drop a teaspoon of cream cheese on top and swirl with a toothpick, then top with a pinch of streusel.
  8. Bake at 400°F (200°C) for 5 minutes to trigger oven spring.
  9. Reduce the oven temperature to 350°F (175°C) and bake for another 15–20 minutes until a toothpick inserted into the center comes out clean.