These Pumpkin Sour Cream Muffins are a cozy treat! With pumpkin, creamy sour cream, and warm spices, they’re fluffy and bursting with fall flavors. Perfect for breakfast or a snack!
I love how simple these muffins are to whip up. Plus, they smell amazing while baking! Grab one with your coffee for a little morning joy—trust me, you’ll be smiling! ☕️🎃
Key Ingredients & Substitutions
Pumpkin Puree: Fresh or canned pumpkin works well. If using fresh, roast your pumpkin until soft and blend it. Canned pumpkin is super convenient and gives great flavor.
Sour Cream: It adds moisture and tanginess. You can substitute it with Greek yogurt for a lighter option or buttermilk if you have it on hand.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger gives a warm flavor. If you’re out of any, pumpkin pie spice is a great all-in-one alternative!
Vegetable Oil: This keeps the muffins moist. You can use melted butter for a richer taste, or apple sauce for a lower-fat option.
How Do I Prevent Overmixing for Fluffy Muffins?
One common trouble in muffin baking is overmixing, which leads to dense muffins. To keep them fluffy, you want to mix just until the dry ingredients are combined with the wet. Here’s how:
- Combine wet and dry ingredients in separate bowls first.
- Once you mix them together, stop stirring when you see a few lumps. It’s okay if the batter isn’t perfectly smooth!
- Using a spatula instead of a whisk will help you avoid overmixing.
This way, your muffins will remain tender and light, perfect for enjoying any time of the day!
Pumpkin Sour Cream Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 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
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 25 minutes to bake. So, you can enjoy fresh-baked muffins in about 40 minutes total! Perfect for a cozy morning treat.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This way, your oven is ready to bring those muffins to life! Line a muffin tin with paper liners or lightly grease it so the muffins won’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and all those wonderful spices: cinnamon, nutmeg, cloves, and ginger. This mix will give your muffins their delicious flavor!
3. Prepare the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, eggs, sour cream, vegetable oil, and vanilla extract until the mixture is nice and smooth. This is where the creaminess comes in!
4. Combine the Mixtures:
Pour the wet ingredients into the bowl of dry ingredients. Gently fold them together until just combined—remember, a few lumps are totally fine! This will help keep your muffins light and fluffy.
5. Make the Topping:
In a small bowl, mix together the granulated sugar and cinnamon for the topping. This will add a delightful crunchy sweetness to your muffins.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This will give them enough room to rise without spilling over.
7. Add the Topping:
Generously sprinkle the cinnamon sugar topping over each muffin. Don’t be shy—it adds a lovely flavor and crunch!
8. Bake!
Place your muffin tin in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The smell will fill your kitchen—yum!
9. Cool Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Serve the muffins warm or at room temperature. They’re perfect with a cup of tea or coffee, and they make a delightful snack any time of day! Enjoy every bite of your delicious pumpkin sour cream muffins!
What Can I Use Instead of Sour Cream?
If you don’t have sour cream, you can substitute it with Greek yogurt for a similar texture and tang. Buttermilk is another great option, just remember to reduce the amount of liquid elsewhere in the recipe.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast your fresh pumpkin until it’s soft, then puree it until smooth. This will give your muffins a delicious homemade taste!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them overnight in the fridge or pop one in the microwave for a quick warm-up.
Can I Add Other Mix-Ins?
Definitely! Feel free to mix in chocolate chips, nuts, or dried fruit before baking. Just keep in mind that additional ingredients may alter the texture slightly, so adjust your batter if needed.