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 purée
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 350°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 purée
  • 1/4 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.
  • 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.

  • 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.

  • 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!

  • 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

  • ohhh this looks so good.
    never tried muffins with sour cream…

    Valentina
    http://valentinaduracinsky.blogspot.com/

  • These look great. Sometimes I’m surprised how /good/ sour cream can make recipes – even though I hate the taste just as is! http://meowemily.blogspot.com

  • Delicious recipe….as usual, your recipes always make me want to run off an make them….and the thought of a hot muffin with melted butter is too much to bear and I am going to succumb…off to the kitchen I go!

  • Yum! The sour cream probably makes these super moist! They look great.

  • They looks so delicious! I love muffins hahaha and will definitely have to try them out (not really good at cooking though)!
    With love,
    Vera
    http://theflashwindow.weebly.com

  • My Nana always made a Mayonnaise Chocolate Cake – oh the memories!! It’s delicious.

  • Hi Allie! We have retired our crash courses for now. Sorry for any inconvenience! -Jacki

  • I have a quick question! I’ve been waiting for some free time so I could finally do your macaron crash course. I clicked on the link and the page was gone. Where do I need to go to pay the $8?

  • I love muffins! And this ones just looks so delicious.. mhmmmmm mouth is melting. I’ll definitely will have to try them out.

  • Oh my goodness- these sound amazing. Certainly pinning for future use – thank you!!

    Warm Regards,
    Alexandra
    www.littlewildheart.com

  • Yummy! These seriously look so delicious. I love pastries straight out of oven when they’re still warm. Will definitely try the recipe out!

    http://www.arcticvanilla.com/

  • Oh my goodness, these look so incredibly good! I wish I could have dairy, because I would be making these in a snap!
    xo
    Kristina
    www.eccentricowl.com

  • Ah I hate sour cream!! But these muffins look amazing.

    www.littleblackshell.com

  • MMM they look scrummy!

    http://talisatalksbeauty.blogspot.co.uk/2014/11/winter-primark-haul-november-2014.html

  • I love every food that you can melt butter on 🙂

    Love from Italia,

    Bambi

    http://lasagnolove.blogspot.it

  • These look delicious, never tried baking with sour cream before, may have to give it a try!

    http://eliphi.blogspot.co.uk/

  • Although the sour cream sounds a bit strange, I’ll bet it makes these taste so gooey and good! One of my best friend’s in childhood, her mom would make bundt cake with mayonnaise. So strange, but insanely delicious!

    Cat
    http://oddlylovely.com

  • It adds moisture to the crumb, you actually don’t taste it at all. 🙂

    -Emma

  • A bundt cake with mayonnaise?! Hmm, I guess I’d have to try that. 🙂

    Yes, the sour cream mostly adds moisture to the muffins. In a good way. 🙂

    -Emma

  • Sour cream and pumpkin?! I would have never thought of the combination, but I know sour cream is a great addition to banana bread! I’m going to have to try this one out 🙂

    M – Mocha & Moccasins

  • They don’t use that much sour cream, so does it add a tang? Just curious why the sour cream at all since it’s such a small amount!

    • Sour cream makes them very moist I use it in my banana bread also. I also sprinkle cinnamon sugar inside pan and ontop before baking love this recipe.

  • Those look so good! It must be a pumpkin muffin kind of day. I posted a recipe for some on my blog this morning too 🙂

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