@itz_levin_zzx: Think it ❗️🙂

𝑰𝒕𝒛 𝑳𝒆𝒗𝒊𝒏 👑🩸
𝑰𝒕𝒛 𝑳𝒆𝒗𝒊𝒏 👑🩸
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Thursday 17 September 2026 01:23:41 GMT
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loopnvrdie_18
loopnvrdie_18 :
Sahen darunu wada 💔
2026-09-17 16:05:12
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Kᴇɴᴢᴏ X Qᴜᴏᴛᴇꜱ :
2026-09-17 07:56:46
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🥰🥰🥰
2026-09-17 05:12:05
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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
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

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