@the_sourdoughhoe: Pumpkin spice season is HERE 🎃🍂 and I had to kick it off with these Pumpkin Spice Sourdough Cakes with Cream Cheese Frosting. One bowl, cozy flavors, and no fake-tasting frosting—just silky, naturally sweet cream cheese goodness. Save this one for your first fall bake! ✨ 🍁Recipe Base Batter • 1 stick (113 g) melted butter • 110 g active sourdough starter • 1 large egg • 180 g sour cream • 5 g vanilla extract • 200 g all-purpose flour • 200 g raw cane sugar • 10 g baking powder • 3 g baking soda • 200 g pumpkin pie mix • 5 g pumpkin pie spice • Pinch of salt Method 1. Whisk melted butter + starter best you can. 2. Add egg, sour cream, vanilla, and pumpkin pie mix—mix well. 3. Fold in flour, sugar, baking powder, baking soda, pumpkin spice, and salt one at a time until just combined. 4. Divide into 12 tulip liners. 5. Bake at 400 °F for 15-20 min. Done at 195 °F internal temp. 🍂 Cream Cheese Frosting (no powdered sugar!) • 115 g cream cheese, room temp • 60 g butter, room temp • 100 g sugar • 60 ml whole milk • Pinch of salt Method 1. In a saucepan, whisk sugar, milk, and salt. Cook over medium heat until it thickens like loose pudding (3–5 min). Cool completely. 2. Beat cream cheese + butter until fluffy. 3. Add cooled paste slowly, beating until smooth and silky. 4. Chill frosting 10 min for easier piping or spreading. ✨ Top those muffins once they’re cooled, and you’ve got the ultimate first-day-of-fall bake. #pumpkinspice #sourdoughmuffins #fallbaking #homesteadkitchen

The_Sourdoughhoe

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Tuesday 30 September 2025 19:49:19 GMT