These Pumpkin Sour Cream Muffins are moist, fluffy, and bursting with cozy flavors. Perfect for fall, they use pumpkin puree and creamy sour cream for a delightful treat!
Trust me, these muffins will make your kitchen smell amazing! I love enjoying them warm with a little butter. They disappear fast, so you might want to hide a few for later! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to the muffins. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin puree brings moisture and flavor. If fresh pumpkins are available, you can purée cooked pumpkin, but make sure it’s well-drained.
Sour Cream: This adds moisture and a slight tang. You can substitute Greek yogurt if you’re looking for a healthier option. It’s just as creamy!
Sugars: The combination of granulated and brown sugar creates depth of flavor. If you’re cutting back on sugar, consider using a sugar substitute or reducing the amount slightly.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives that cozy fall flavor. Feel free to adjust the spices based on your taste; allspice or pumpkin pie spice can work too.
How Can I Ensure My Muffins Are Fluffy and Moist?
Achieving fluffy and moist muffins is all about mixing and baking techniques. Here’s how to nail it!
- Mix dry and wet ingredients separately to avoid overmixing. Combine them just until you see no dry flour.
- Fill muffin cups about 3/4 full. This allows room for rising without overflowing.
- Monitor the baking time closely. An overbaked muffin can be dry – check at the minimum time with a toothpick.
- Consider letting them cool in the pan briefly to maintain that fluffy texture while they’re still setting.
How to Make Delicious Pumpkin Sour Cream Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional toppings: chocolate chips or a cinnamon sugar mixture (1 tablespoon sugar mixed with 1/2 teaspoon cinnamon)
Time Needed:
This recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. You’ll spend a little extra time letting the muffins cool before enjoying them, which makes it about a total of 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or lightly grease each cup to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Make sure everything is well combined and set aside.
3. Prepare the Wet Ingredients:
In another bowl, whisk the pumpkin puree, sour cream, vegetable oil, eggs, and vanilla extract together until the mixture is smooth and creamy. This will be the flavorful base of your muffins!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter; it’s okay if it’s a little lumpy—that’s what makes the muffins fluffy!
5. Add Optional Ingredients:
If you want, fold in some chocolate chips for an extra treat, or you can save them to top the muffins later.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full to allow for rising.
7. Add Toppings (Optional):
If you’re using the cinnamon sugar topping, sprinkle it on top of each muffin before baking. It adds a nice, sweet crunch!
8. Bake the Muffins:
Pop your muffin tin into the preheated oven and bake for 20-25 minutes. Toothpick test: insert a toothpick into the center of a muffin—it should come out clean when they’re done!
9. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your warm, delightful pumpkin sour cream muffins at room temperature or fresh from the oven!
These muffins are perfect for breakfast or a cozy afternoon snack. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just make sure to cook, mash, and thoroughly drain it before using to achieve a similar texture and moisture level as canned pumpkin puree.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually and freeze for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt is a great substitute for sour cream! It will give you a similar texture and tangy flavor, plus it adds a bit of protein to the muffins.
What Can I Add for Extra Flavor?
Feel free to add nuts like walnuts or pecans for some crunch, or even dried fruits like cranberries or raisins for added sweetness. Get creative with spices—cardamom or allspice can also enhance the flavor!
