Sourdough Discard Pumpkin Muffins with Cream Cheese: Fall’s Coziest Power Couple

It’s that time of year again, friends. The weather is getting colder, there are pumpkins everywhere you look, the leaves are changing, and that means it’s sweater weather! Cue the sound of me aggressively pulling cardigans out of the back of the closet and pretending it’s not still 80 degrees at 2 p.m. because I refuse to let the calendar down.

I don’t know if there’s a better time of year than fall. As much as I love summer—the sunshine, the sandals, the late-night ice cream runs—this is my season. Give me cozy socks, cinnamon candles, and the smell of something pumpkin-y baking in the oven, and I am an absolute menace to society in the best possible way.

And speaking of pumpkin baking… let’s talk muffins.

You know I’m always looking for ways to use that sourdough discard. It’s basically my life’s mission at this point. I’ve put it in cookies, crackers, pancakes, and once, in a moment of deep experimentation (or possibly delirium), brownies. That'll be a blog for later, because...yummy. But these sourdough discard pumpkin muffins? Oh friends, these are the real deal.

Pumpkin, sourdough discard, and cream cheese are a match made in heaven—like the fall baking version of Taylor Swift and a chunky knit sweater. They belong together. The tang from the discard makes the pumpkin flavor pop, and the little pockets of cream cheese inside are the kind of thing that make you close your eyes, sigh dramatically, and pretend you’re in a cozy cottage somewhere in Vermont, rather than standing in your kitchen in fuzzy socks trying to remember where you left your coffee.

I’ve been noshing on these muffins for breakfast, snack, midnight munchies—you name it. Honestly, they might be my most versatile baked good to date. You can dress them up for brunch with friends, or just stand over the sink and eat one while contemplating your life choices. No judgment here.

So, put on that sweater, crank up some music that sounds vaguely like leaves crunching (you know the vibe), and bake up a batch of these cozy little miracles. You’ll thank me, I promise.

🍂 Sourdough Discard Pumpkin Muffins with Cream Cheese Filling

Makes: 12 glorious, autumn-scented muffins
Prep Time: 15 minutes
Bake Time: 22–25 minutes
Difficulty Level: Easy enough for a foggy fall morning before coffee

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)

Instructions

1. Preheat and Prep:
   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.

2. Make the Cream Cheese Filling:
   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.

3. Mix the Wet Ingredients:
   In a large bowl, whisk together pumpkin purée, sourdough discard, eggs, oil, both sugars, and vanilla. It should look silky and smell like happiness.

4. Mix the Dry Ingredients:
   In another bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.

5. Combine the Batter:
   Add the dry ingredients to the wet ingredients and stir until just combined. Don’t overmix—no one wants tough muffins.

6. Assemble the Muffins:
   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.

7. Top and Bake:
   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).

8. Cool and Devour:
   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.

Pro Tips:

• 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.

Now, if you’ll excuse me, I’m going to make another batch because Ivy already claimed the last one for her breakfast tomorrow. Apparently, “Mom, you can’t just say you’ll share baked goods and then eat them all.” Fair point.

But honestly, that’s the true danger of these muffins—they disappear. One minute, they’re cooling peacefully on the counter, and the next, it’s like a pack of muffin bandits came through. (Okay, it’s just me with a cup of coffee and no self-control.)

So here’s your mission: find your favorite sweater, light that cinnamon candle you bought three years ago and forgot about, and bake yourself a batch of these sourdough discard pumpkin muffins with cream cheese. Whether you share them or not is entirely up to you.

Happy fall, my friends—and may your muffins rise beautifully, your coffee stay hot, and your house smell like pumpkin spice heaven. 🧡