These muffins are just good. They’re not infused with small-batch bourbon. They don’t require any special baking pans or magic wands. They’re not weird. They’re just delicious. This is what you’re hoping for when you order a muffin at a coffee shop. Dream muffins.
And I swear I’m not bragging about my baking skills; I’m just a sucker for sour cream and pumpkin. Go figure; they make a mean muffin together.
I did top these with some raw sugar to give them a little crunch. So I guess that’s sort-of-kind-of-maybe a little different. But it’s also totally optional.
Sour Cream Pumpkin Muffins, makes one dozen standard size.
1/2 cup brown sugar
1/2 cup sugar
1/2 cup (8 tablespoons) softened butter
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
big pinch of nutmeg
1/2 cup pumpkin purée
1/4 cup sour cream
Whisk together all the dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg). Set aside.
Cream together the sugars and butter until well combined. Stir in the eggs and vanilla extract. Now combine the sugar/butter/egg mixture with the dry ingredients, pumpkin, and sour cream. Stir until combined.
Fill muffin cups (with liner) 2/3 full. Sprinkle on a little raw sugar if you’ve got some. Bake at 350°F for 25-28 minutes, until a toothpick inserted in the center comes out clean.
These are best served warm with a little butter, alongside a hot cup of coffee, morning, noon, or night (maybe switch to decaf if it’s at night?). Happy baking! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
Get our FREE recipe guide with our most popular recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
Get the Recipe
Ingredients
- ½ cup brown sugar
- ½ cup sugar
- ½ cup 8 tablespoons softened butter
- 2 eggs
- ½ teaspoon vanilla extract
- 1 ½ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- big pinch of nutmeg
- ½ cup pumpkin purée
- ¼ cup sour cream
Instructions
- Whisk together all the dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg). Set aside.
- Cream together the sugars and butter until well combined. Stir in the eggs and vanilla extract. Now combine the sugar/butter/egg mixture with the dry ingredients, pumpkin, and sour cream. Stir until combined.
- Fill muffin cups (with liner) 2/3 full. Sprinkle on a little raw sugar if you've got some. Bake at 350°F for 25-28 minutes, until a toothpick inserted in the center comes out clean.
I just took these out of the oven. I only needed to bake them for 22 minutes. I’m glad I read the post about overbaking, so I kept an eye on them. I also added pecans. They smell heavenly, and I anticipate they will taste yummy as well.
Ooooooooo SO YUM. Fab post
For sour cream I subbed greek yogurt and did half wheat flour, came out delicious! Love this easy recipe. Didn’t have raw sugar so I did a little granulated salt and brown sugar. Thanks for the recipe, Emma!
This recipe is more typical of a cupcake. Don’t usually need to cream butter and sugar for a muffin. But I made them; think i overbaked as they were a little dry so topped with pumpkin buttercream frosting and raw sugar sprinkle. Nice save.
Thanks for the heads up about overbaking. I checked mine at 22 minutes and they were done.
Love! Sometimes the simple stuff truly is the best. Can’t wait to give these a shot!
I tried these on Friday and they got two thumbs up from me, and from two of the toughest critics – my mother and sister in law!
And you really don’t laste the sour cream, but it makes them lovely and moist.
I love the idea of combing sour cream with pumpkin – sounds super yummy!
Thanks for the recipe, Emma! Made these last night and they are so yummy. Great way to start my Friday morning 🙂
I’m going to use plain Greek yogurt, since that’s my go-to alternative for sour cream. I’m not a big fan either 🙂
Do you think think I could whip these up and freeze them before baking? I’m expecting a baby the week of Thanksgiving and trying to prep ahead of time. I’d love to have these all prepped in the muffin pans and then just pop them in the oven for Thanksgiving!
Looks delicious, tanks for the recipe!
Perfect autumn muffins!
These sound amazing…can’t wait to try!
This looks super tasty!
Perfect with tea, friends and a good book ! 🙂
http://nevertoolateforchocolate.blogspot.pt/
YUM…Sour Cream and Pumpkins. These muffins are a plus in my book. Can’t wait to try them
I need to try this recipe!! <3 so yummy
http://itshalo.blogspot.com/
these sound amazing!!!
xx nikki
www.dream-in-neon.com
ohhh this looks so good.
never tried muffins with sour cream…
Valentina
http://valentinaduracinsky.blogspot.com/
These look so utterly delicious! Thanks for sharing! <3