These pumpkin sour cream muffins are fluffy, moist, and packed with cozy pumpkin spice flavors. They make for a perfect snack or breakfast treat, especially in the fall!
I love how easy they are to whip up! Just mix, pour, and bake—no fuss! Plus, the sour cream gives them a lovely tang and keeps them soft. Yum! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the muffins. If you’re looking for a gluten-free option, try 1:1 gluten-free flour blends; they work well!
Pumpkin Pie Spice: A mix of warming spices, but you can use cinnamon, nutmeg, and cloves separately if that’s what you have on hand. I often adjust the spices to taste.
Sour Cream: This adds moistness and a tangy flavor. You can substitute Greek yogurt or buttermilk if you’re out of sour cream!
Vegetable Oil: You can use melted butter for a richer taste or coconut oil for a hint of sweetness. Choose whatever you prefer!
How Do I Get the Muffins Perfectly Lumpy Without Overmixing?
Mixing the batter just enough is important to keep the muffins fluffy. Here’s how to do it right:
- Combine wet ingredients until smooth first, then add dry ingredients.
- Use a spatula to fold gently, only until you no longer see dry flour. A few lumps are fine!
- Overmixing develops gluten, making muffins dense instead of airy.
Taking your time and being gentle will lead to light and fluffy muffins. Enjoy baking! 🍂
How to Make Pumpkin Sour Cream Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp cloves)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup sour cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Optional Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
Making these delicious muffins takes about 15 minutes of prep time, plus 18-22 minutes for baking. Don’t forget to cool them for about 5 minutes in the pan before transferring them to a wire rack. All in all, you’ll have warm, homemade muffins in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This is important for even baking! Line a muffin tin with paper liners or lightly grease it so the muffins don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This helps distribute the leavening agents and spices evenly. Set this mixture aside for later!
3. Prepare the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, sour cream, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a whisk to blend everything until smooth and combined. This mixture should be creamy and delicious!
4. Combine Dry and Wet Ingredients:
Now, it’s time to add the dry ingredients to the wet ones. Gradually fold the dry ingredients into the wet mixture using a spatula. Stir just until combined; it’s okay if the batter is a little lumpy—overmixing can make the muffins tough!
5. Add the Topping (Optional):
If you want to add a sweet cinnamon sugar topping, mix the granulated sugar and cinnamon together in a small bowl. This will give your muffins a tasty, crunchy top!
6. Fill the Muffin Cups:
Scoop the batter into your prepared muffin tin, filling each cup about 2/3 of the way full. Don’t worry about them being perfect; they’ll rise beautifully in the oven!
7. Bake the Muffins:
Now, it’s time to bake! Sprinkle the cinnamon sugar topping over the muffins if you’re using it, then place them in the oven. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely. They’re best enjoyed warm, but they’ll stay fresh in an airtight container at room temperature for several days!
These pumpkin sour cream muffins are not only a great way to use pumpkin, but they’re also wonderfully tender with a slight tang—perfect for cozy mornings or as an afternoon snack!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Just roast the pumpkin until tender, scoop out the flesh, and blend it until smooth. Drain off excess liquid for the best texture in your muffins.
Can I Substitute Greek Yogurt for Sour Cream?
Yes, Greek yogurt makes a great substitute for sour cream in this recipe! It will keep the muffins moist and add a slight tang. Just use the same amount—they’re a 1:1 swap.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in plastic bags or airtight containers for up to 3 months. Just thaw them at room temperature or microwave for 10-15 seconds to warm up!
Can I Add Chocolate Chips or Nuts to the Muffins?
Definitely! Feel free to fold in 1/2 to 1 cup of chocolate chips, chopped nuts, or dried fruits into the batter for added texture and flavor. Adjust the baking time slightly if necessary, as this may make the batter a bit heavier.
