Pumpkin Sour Cream Muffins (Easy Recipe)

Fall is my favorite season for baking, and nothing screams autumnal coziness quite like these pumpkin sour cream muffins.

These muffins are moist, fluffy, and packed with warm spices and pumpkin flavor – the perfect treat for an afternoon snack or a quick breakfast on the go.

Plus, they’re incredibly easy to make and will make your house smell like a warm, inviting bakery.

Get ready to impress your friends and family with these scrumptious fall treats!

5 Reasons You’ll Love These Pumpkin Sour Cream Muffins

1. A Perfect Balance of Moisture and Fluffiness: These muffins are incredibly moist and tender, thanks to the addition of sour cream in the batter. They’re not too dense or heavy, so you won’t feel off-put from eating too many of them!
2. Warm and Cozy Flavors: The combination of cinnamon, nutmeg, and clove spices up the pumpkin puree, creating a perfect balance of warm and cozy flavors. They’re not too overpowering, so it feels just right for a warming treat during the fall season.
3. Quick and Easy to Make: This recipe doesn’t require any special baking skills or expensive ingredients. You can whip these up in no time, and you’ll be enjoying them fresh out of the oven in under an hour.
4. Perfect for Any Occasion: Whether you need a sweet snack to carry you through the afternoon slump or a quick breakfast treat, these pumpkin sour cream muffins are a great option. They’re also perfect for bringing to potlucks or after-school events.
5. A Crowd-Pleasing Favorite: Pumpkin sour cream muffins are a classic favorite for many during the fall season, so you can be sure that these treats will satisfy everyone’s craving for something sweet and comforting.

Essential Equipment

• Muffin Tin: You need a muffin tin to bake the muffins. You can use either a 6-hole jumbo muffin tin or a 12-hole normal muffin tin, depending on the size that you prefer.
• Cupcake Liners: You can use cupcake liners for the muffins, which makes removing them from the muffin tin easier. However, they are optional.

Ingredients You’ll Need

• All-Purpose Flour: All-purpose flour is the base of the muffins, which provides the structure and texture.
• Baking Soda and Baking Powder: These are the leavening agents of the recipe, which helps the batter rise and creates a light, fluffy texture.
• Kosher Salt: Salt enhances the flavors of the muffins and balances out the sweetness.
• Warm Spices: Cinnamon, nutmeg, and clove complement the pumpkin flavor and create the warm, comforting taste that everyone loves.
• Granulated Sugar and Light Brown Sugar: These sugars add sweetness and moisture to the muffins.
• Melted Butter and Vegetable Oil: These fats add moisture and richness to the batter.
• Vanilla Extract: Vanilla enhances the flavor of the muffins and makes them taste more complex than they really are.
• Egg: Egg helps bind the muffins and adds structure.
• Sour Cream: Sour cream provides a tangy flavor and keeps the muffins moist and tender.
• Canned Pumpkin Puree: Use canned pumpkin puree to make your life easier. It’s also more consistent than using fresh pumpkin.
• Turbinado or Demerara Sugar: This sugar is used to sprinkle on top of the muffins to create a crunchy, sweet and caramelized topping.

How To Make Pumpkin Sour Cream Muffins

1. Whisk together the dry ingredients – In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and clove.
2. Whisk together the wet ingredients – In another large bowl, whisk granulated sugar, brown sugar, melted butter, oil, vanilla extract, egg, sour cream, and pumpkin puree.
3. Combine the dry and wet ingredients – Gradually pour the wet mixture into the dry mixture and fold with a spatula until all ingredients are well combined.
4. Chill the batter – Optional: Cover the bowl with plastic wrap and refrigerate the batter for an hour to get better muffin tops.
5. Preheat the oven – Preheat the oven to 425℉/218℃.
6. Prepare the muffin tin – Line the muffin tin with baking cups. This recipe can yield either six jumbo muffins or 12 standard-sized muffins.
7. Scoop the batter into muffin cups – Distribute the batter evenly between the liners.
8. Sprinkle on the sugar topping – Sprinkle the turbinado sugar over the tops of the muffin batter.
9. Bake the muffins – Bake at 425℉/218℃ for 5 minutes, then reduce the temperature to 400℉/204℃. For jumbo muffins, bake for an additional 16-19 minutes. For regular muffins, bake for an additional 10-12 minutes.
10. Cool and Enjoy – Insert a toothpick in the center of the muffin to make sure they are fully cooked. Let the muffins cool for five minutes before serving. Slather the muffins with maple cinnamon butter (recipe below), and enjoy!

Maple Cinnamon Butter Recipe

Ingredients:

• ¼ cup salted butter, softened (57g)
• 2 teaspoons maple syrup
• ½ teaspoon ground cinnamon

Instructions:

1. In a small mixing bowl, combine the softened butter, maple syrup, and ground cinnamon.
2. Using a fork or a hand mixer, mix the ingredients together until fully combined and whipped into a smooth and creamy texture.
3. Taste and adjust the seasoning as needed. For a sweeter taste, add more maple syrup, and for a spicier edge, add more cinnamon.
4. The maple cinnamon butter can be served warm or cold. If serving cold, transfer the mixture onto a small serving dish, cover, and store in the refrigerator until ready to use. If serving warm, spread it on the muffins right after removing them from the oven. The heat will help soften the butter and give the muffins an even more delicious flavor. Enjoy!

5 Expert Tips and Tricks for The BEST Pumpkin Muffins

• The Secret Ingredient is Sour Cream: Don’t skip on the sour cream. It creates the perfect balance of moisture and tanginess in the batter. If you don’t have sour cream, you can use Greek yogurt instead.
• Don’t Overmix the Batter: Overmixing the batter can create a dense, tough texture. Fold the ingredients until they are just combined instead of vigorously mixing.
• Use Muffin Liners: Using baking cups in your muffin tin prevents the muffins from sticking to the bottom or sides. It also makes them look professional and easy to handle.
• Sprinkle Turbinado Sugar on Top: This creates a deliciously caramelized and crunchy topping that complements the soft and moist texture of the muffins.
• Refrigerate the Batter Before Baking: This trick creates amazing muffin tops! It also helps the muffins retain moisture and ensures a more even rise.

Uses For Pumpkin Sour Cream Muffins

• Brunch: Serve these muffins warm alongside some eggs and bacon for a delightful brunch.
• Lunchbox Treats: Add these muffins to your child’s lunchbox for a sweet and nutritious treat.
• Afternoon Snacks: These muffins are great for an afternoon pick-me-up snack.
• Potlucks: Bring these muffins to your next potluck and impress the crowd with your baking skills.
• Dessert: Top these muffins with whipped cream and chopped nuts for a delicious pumpkin dessert.

Recipe Variations

• Cream Cheese Filled Pumpkin Muffins: Fill the muffin cups halfway with batter, add a spoonful of cream cheese, and then fill the cups with the rest of the batter.
• Streusel Topped Pumpkin Muffins: Mix sugar, flour, and butter to form a crumbly mixture and sprinkle on top of the muffin batter before baking.
• Chocolate Chip Pumpkin Muffins: Add a cup of chocolate chips to the batter for an extra decadent treat.
• Pecan Topped Pumpkin Muffins: Sprinkle chopped pecans on top of the batter before baking.
• Gluten-Free Pumpkin Muffins: Replace all-purpose flour with gluten-free flour and add an extra egg to the batter.

Substitutions

• Maple Syrup: Use 1/4 cup of maple syrup instead of turbinado sugar to sweeten the muffins.
• Vegan: Replace the egg with a “flax egg” (1 tablespoon ground flaxseed + 2.5 tablespoons of water) and the sour cream with vegan sour cream or yogurt.
• Gluten-Free: Use gluten-free all-purpose flour instead of regular all-purpose flour.
• Dairy-Free: Replace the butter with dairy-free butter and the sour cream with dairy-free sour cream or yogurt.

Storing, Freezing, and Reheating Pumpkin Sour Cream Muffins

• Storing: Store cooled muffins in an airtight container for up to three days at room temperature.
• Freezing: Wrap cooled muffins in plastic wrap or foil and then store them in a freezer-safe container for up to three months.
• Reheating: To enjoy the muffins again, thaw them overnight in the fridge, microwave for a few seconds, or reheat them in the oven at 350°F (175°C) for 10-15 minutes.

More Muffin Recipes You’ll Love

• Sour Cream Blueberry Muffins
• Strawberry Sour Cream Muffins
• Banana Sour Cream Muffins
• Rhubarb Sour Cream Muffins
• Lemon Sour Cream Muffins
• Apple Sour Cream Muffins
• Raspberry Sour Cream Muffins
• Oatmeal Blackberry Muffins
• Chocolate Chip Sour Cream Muffins