These Pumpkin Sour Cream Muffins are fluffy and full of warm fall flavors. The mix of pumpkin and creamy sour cream makes them moist and delicious, perfect for breakfast or a snack!
Honestly, these muffins have a way of disappearing quickly in my house. I always make a double batch because they’re just too good to resist! 🍂
I love enjoying them with a cup of coffee in the morning. They’re easy to whip up and make my kitchen smell amazing while baking! Who doesn’t love that? 😍
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of these muffins. You can use whole wheat flour for a healthier twist, but keep in mind it may make them denser.
Pumpkin Puree: Canned pumpkin is convenient, but you can make your own by roasting fresh pumpkin. Just scoop out the flesh and blend until smooth for a fresh taste!
Sour Cream: This makes the muffins extra moist and fluffy. If you’re out, Greek yogurt is a great substitute, adding a similar tanginess.
Spices: Feel free to adjust the spices to your liking! If you don’t have ground ginger or nutmeg, you can stick with cinnamon alone or use pumpkin pie spice for a blend.
How Do You Ensure Your Muffins Are Moist and Fluffy?
The key to moist and fluffy muffins is not to overmix your batter. Overmixing can lead to tough muffins, which nobody wants! Follow these steps:
- Mix wet ingredients until just combined; it’s okay if there are small lumps.
- When folding in the dry ingredients, use a gentle spatula to combine. Stop mixing as soon as the flour is no longer visible.
- Fill the muffin cups only about ¾ full to give them room to rise without spilling over.
By following this advice, you’ll end up with perfectly tender muffins every time!
Delicious Pumpkin Sour Cream Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- ½ cup sour cream
- 1 teaspoon vanilla extract
Optional Topping:
- ¼ cup granulated sugar mixed with 1 teaspoon cinnamon for sprinkling
Time Needed:
You’ll need about 15 minutes for prep and around 20 minutes for baking. After baking, allow about 5 minutes for cooling in the muffin tin. Total time: approximately 40 minutes for delicious pumpkin muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a 12-cup muffin tin with paper liners or grease it well. This will help prevent sticking and make cleanup easier!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. This step is important to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, mix the cooled melted butter and granulated sugar together until smooth. Then, add the eggs one at a time, ensuring each one is fully incorporated. Next, mix in the pumpkin puree, sour cream, and vanilla extract until everything is well combined.
4. Combine Wet and Dry Mixtures:
Now it’s time to bring everything together! Slowly fold the dry ingredients into the wet mixture, being careful not to overmix—this keeps your muffins light and fluffy. Stir just until you no longer see any flour.
5. Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. If you’re using the cinnamon sugar topping, sprinkle it generously over the top of the batter in each cup at this stage.
6. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. Keep an eye on them, and use a toothpick to check if they’re done; it should come out clean or with just a few crumbs clinging to it.
7. Cool and Serve:
Once they’re baked to perfection, remove the muffins from the oven. Let them cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature, and savor every bite of these lovely muffins!
These Pumpkin Sour Cream Muffins are a great way to celebrate fall flavors and make any day a little sweeter. Enjoy your baking! 🍂
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the muffins may be denser. You might want to try a 50/50 mix of whole wheat and all-purpose for a lighter texture.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, Greek yogurt is a fantastic substitute! It offers a similar creaminess and tanginess that will keep your muffins moist.
How Should 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! Just make sure to wrap them individually in plastic wrap and place them in a freezer bag. They’ll last up to 3 months in the freezer.
Can I Add Other Mix-Ins to the Batter?
Absolutely! Feel free to stir in chocolate chips, chopped nuts, or dried cranberries to the batter for added flavor and texture. Just keep the overall batter consistency in mind when adding more ingredients!
