Sour Cream Pumpkin Muffins

Pumpkin muffins via A Beautiful Mess 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.

Pumpkin muffins via A Beautiful Mess 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.

Best homemade pumpkin muffinsSour 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 purΓ©e
1/4 cup sour cream

Whisk together all the dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg). Set aside.

Best pumpkin muffin recipeCream 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 350Β°F for 25-28 minutes, until a toothpick inserted in the center comes out clean.

Pumpkin muffins via A Beautiful MessThese 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.

Sour Cream Pumpkin Muffins

Servings 12

Ingredients

  • 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 purΓ©e
  • 1/4 cup sour cream

Instructions

  1. Whisk together all the dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg). Set aside.
  2. 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.
  3. Fill muffin cups (with liner) 2/3 full. Sprinkle on a little raw sugar if you've got some. Bake at 350Β°F for 25-28 minutes, until a toothpick inserted in the center comes out clean.

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