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    The Cozy Plum » Recipes » Donuts & Muffins

    Pumpkin Sour Cream Muffins

    Published: Oct 15, 2021 · Modified: Oct 5, 2022 by Callan Wenner · This post may contain affiliate links · 19 Comments

    276 shares
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    Jump to Recipe
    Straight on shot of a jumbo pumpkin muffin with a bite removed

    These easy Pumpkin Sour Cream Muffins are packed with pumpkin spice and canned pumpkin to create a flavorful and moist muffin with tall, craggily tops. Add a pecan streusel topping from our pumpkin coffee cake to kick it up a notch.

    Why You'll Love This Recipe

    These are the best from-scratch bakery-style pumpkin sour cream muffins. Whether you want a jumbo muffin or a standard-sized muffin, these will give you tall, craggy muffin tops covered in crunchy turbinado sugar.

    Using pure canned pumpkin, this recipe couldn't be easier to throw together. Feel free to chill the batter overnight and bake them off for fresh, hot muffins the next morning!

    Overhead shot of the top of a pumpkin muffin with sugar crystals and craggles.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Suggested Recipe Tools
    • Substitutions
    • Variations
    • How to Make This Recipe
    • Maple Cinnamon Butter
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Easy Muffin Recipes
    • 📖Recipe
    • Come Bake With Us!

    Ingredients

    • Dry ingredients. All-purpose flour, baking soda and baking powder, salt.
    • Warm spices. Ground cinnamon, nutmeg, and cloves.
    • Sugars. Light brown sugar, granulated sugar, and coarse sugar (Turbinado or Demerara) for the tops.
    • Fats. Unsalted butter, vegetable oil, eggs, and sour cream. Be sure to use full-fat sour cream!
    • Pure pumpkin puree. This recipe uses one full can (15oz) of pumpkin puree. Be sure to look for pumpkin puree rather than pumpkin pie filling - these are not the same and cannot be swapped!

    There is also the option of making a quick maple cinnamon butter to swipe over the warm muffins and it's so good!

    • Salted butter. Yes, salted! It adds some nice extra flavor. Also, softened.
    • Pure maple syrup. Just two tablespoons!
    • Ground cinnamon.

    See recipe card for full ingredients list and quantities.

    Suggested Recipe Tools

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    Substitutions

    • Use whole wheat flour in place of all-purpose flour.
    • Full-fat sour cream can be used in place of sour cream.
    • Pumpkin pie spice can be replaced for the spices. Use 1.5 teaspoons.
    • Use sweet potato puree in place of the pumpkin puree.

    Variations

    • Add ½ cup mini chocolate chips to turn this into a pumpkin chocolate chip muffin.
    • Add a pecan streusel to the tops of the muffins from my pumpkin coffee cake recipe.
    • Add 1-2 ounces of bourbon to the batter to make it slightly boozy (think butter rum muffin, but a fall version)!

    How to Make This Recipe

    Before beginning, be sure that your egg and sour cream are at room temperature. To make this happen quickly, place an egg (in the shell) in hot water for 5 minutes. You can microwave the measured amount of sour cream for about 15 seconds & stir.

    Preheat the oven and line the muffin tin with paper liners or grease the wells if not using liners. Don't have liners? Check out my DIY Muffin Liners video!

    An egg is cracked into a bowl of wet ingredients

    One: Whisk together the granulated and brown sugar, melted butter, vegetable oil, vanilla, egg, and sour cream until combined.

    Pumpkin puree and wet ingredients getting folded together.

    Two: Fold in the pumpkin puree and mix until smooth.

    The wet ingredients being poured into the center of the dry ingredients.

    Three: Whisk together the dry ingredients, then add in the pumpkin mixture.

    A rubber spatula folds the wet and dry ingredients together.

    Four: Use a rubber spatula to bring the batter together. Only mix until the flour is just incorporated. Be sure to get the whole way to the bottom where the flour falls!

    Overhead shot of batter being added to the muffin tin.

    Five: Fill the openings almost to the top, then sprinkle a generous amount of coarse sugar on top of each muffin.

    Overhead close up shot of baked muffins in the tin.

    Six: Bake the muffins according to recipe instructions, then transfer to a cooling rack.

    Maple Cinnamon Butter

    To make the maple cinnamon butter, combine salted, softened butter with the maple syrup and cinnamon with a rubber spatula until it comes together. Break open a pumpkin spice muffin and spread it into the center.

    Expert Tips

    • Don't over-mix the batter as this can cause tough muffins.
    • Refrigerate the batter for one hour (or overnight) to get the highest muffin tops and the best flavor.
    • Store the muffins in the muffin tin, but keep it uncovered. The insides stay moist, and the top stays crunchy.
    • I do not recommend making your own pumpkin puree for this recipe (unless you are already planning to make quite a bit and use for multiple recipes). The process takes much longer and you have to wring all the water out, as well.

    Recipe FAQs

    Why are my pumpkin muffins so dense?

    This is likely due to one of two reasons - first, too much flour was added (it's always best to use a digital scale to measure flour) or second, the batter was over-mixed.

    How does pumpkin affect baking?

    Pumpkin adds a great amount of moisture to the batter, leaving you with incredibly moist baked goods that stay delicious for days!

    What does sour cream do for muffins?

    Sour cream adds a great fat source to muffins, as well as a bit of extra flavor. Using sour cream is a wonderful way to level up your baked goods.

    Storage

    Store the pumpkin sour cream muffins uncovered and at room temperature for up to 4 days. Do not cover the muffins, or the tops will become soft and soggy. The pumpkin puree keeps the insides of these muffins moist for days!

    To freeze the muffins, wrap each individually in plastic wrap then place in an airtight container and freeze for up to two months. Unwrap the muffins and thaw at room temperature, then re-crisp in a 425℉ oven for 3-5 minutes.

    A half of a pumpkin sour cream muffin has butter slowly melting in the center.

    More Easy Muffin Recipes

    • Bakery Style Pistachio Muffins
    • Butter Rum Muffins
    • Cinnamon Apple Crumble Muffins with Oats
    • Banana Nut Muffins

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Baked pumpkin muffins in a muffin tin.

    Pumpkin Sour Cream Muffins

    Callan Wenner
    These easy Pumpkin Sour Cream Muffins are packed with pumpkin spice and canned pumpkin to create a flavorful and moist muffin with tall, craggily tops.
    4.87 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Chill time 1 hr
    Total Time 1 hr 30 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 285 kcal

    Equipment

    • 6-hole jumbo muffin tin OR 12-hole standard muffin tin
    • Cupcake liners (jumbo or regular), optional

    Ingredients
      

    • 1 ⅔ cups all-purpose flour 200g
    • 1 teaspoon baking soda 5g
    • 1 teaspoon baking powder 5g
    • ¼ teaspoon kosher salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground clove
    • ½ cup granulated sugar 100g
    • ½ cup light brown sugar 100g
    • 6 tablespoons unsalted butter melted (85g)
    • ¼ cup vegetable oil 56g
    • 1 teaspoon vanilla paste or extract
    • 1 large egg room temperature
    • ¼ cup sour cream room temperature (60g)
    • 15 oz pure pumpkin puree 1 can
    • Turbinado or Demerara sugar for muffin tops optional but one of the best parts

    Maple Cinnamon Butter

    • ¼ cup salted butter softened (57g)
    • 2 teaspoons maple syrup
    • ½ teaspoon ground cinnamon

    Instructions
     

    • Whisk together the dry ingredients with a whisk until combined.
      1 ⅔ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove
    • In a separate large bowl, whisk together the sugars, butter, vegetable oil, vanilla, egg, and sour cream until combined. Fold in the pumpkin puree with a rubber spatula.
      ½ cup granulated sugar, ½ cup light brown sugar, 6 tablespoons unsalted butter, ¼ cup vegetable oil, 1 teaspoon vanilla paste or extract, 1 large egg, ¼ cup sour cream, 15 oz pure pumpkin puree
    • Make a well in the dry ingredients and add the wet ingredients to the center. Fold it together with rubber spatula until it is just combined. Be sure to scrape the very bottom of the bowl multiple times and bring the spatula upward, as flour will get stuck down there. This takes a bit of patience, as it's a thick batter.
    • Cover the bowl with plastic wrap and place in the fridge for one hour. This step is optional, but helps gain better muffin tops. (See notes section).
    • Preheat the oven to 425℉/218℃ and line a 6-hole jumbo muffin tin or a 12-hole normal muffin tin with tulip cupcake liners or lightly spray the tin with nonstick spray.
    • Distribute the batter evenly between the liners, then sprinkle on the turbinado sugar to cover the tops.
    • Bake at 425℉/218℃ for 5 minutes, then reduce the temperature to 400℉/204℃. For jumbo muffins, bake for an additional 16-19 minutes. For regular muffins, bake for an additional 10-12 minutes. For either, you want a toothpick inserted in the center to come out clean without wet batter.

    Maple Cinnamon Butter

    • Combine the softened butter, maple syrup, and cinnamon and mix until completely smooth. Open a warm muffin and spread on the insides to melt.
      ¼ cup salted butter, 2 teaspoons maple syrup, ½ teaspoon ground cinnamon

    Notes

    If not refrigerating the batter, start checking about 2 minutes earlier than the lowest time listed.
    Store the muffins uncovered, at room temperature for up to 4 days.

    Nutrition

    Calories: 285kcalCarbohydrates: 35gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 42mgSodium: 218mgPotassium: 122mgFiber: 2gSugar: 19gVitamin A: 5858IUVitamin C: 2mgCalcium: 52mgIron: 1mg
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      Comments

      1. Kimberley

        October 26, 2022 at 7:12 pm

        I used a half of a large can of pumpkin that was in the frige. If my pumpkin and egg were chilled already when I mixed it up, could I reduce the chilling time before baking?

        Reply
        • Callan Wenner

          October 27, 2022 at 12:06 pm

          Hi Kimberley, yes, you can! The chilling is just a recommended step for extra tall tops and you totally don't have to do it if you don't want to. The tops will still be great!

          Reply
      2. Mary

        October 19, 2022 at 2:04 am

        5 stars
        I made these for a family with 3 boys 12, 8 & 8. They were elated when the came home from school to find the tin of them. They were as everyone has said , the perfect amount of sweetness. They were also the softest, pillowy muffin I've ever eaten. Thank you and thanks to @joshisbaking for introducing us.

        Reply
        • Callan Wenner

          October 20, 2022 at 12:13 pm

          This makes me so happy, Mary! Loved the picture you shared - they looked absolutely perfect. Thanks so much for trying them.

          Reply
      3. Liana

        October 07, 2022 at 2:53 pm

        5 stars
        My muffins turn out really soft and moist. I accidently replace sour cream with my homemade yogurt (1/2 cup) and reduce my butter to 68g and it was perfect! My husband isn’t a fan of dessert but he approved this recipe. Had 3 muffins in 1 go.. 😄 thank you so much for this wonderful recipe. And i love the sweetness of this recipe.. just the right amount of sugar. 👍

        Reply
        • Callan Wenner

          October 07, 2022 at 4:48 pm

          This made me laugh!! So glad you both enjoyed it, and thanks so much for making them!

          Reply
      4. Robin

        September 25, 2022 at 3:32 pm

        These turned out so delicious - exactly what I’ve been craving in a pumpkin muffin! I’m trying out the blueberry muffins next. Thanks for sharing your wonderful recipes!

        Reply
        • Callan Wenner

          September 26, 2022 at 1:52 pm

          Yay!! Thanks so much for trying them, Robin. And very glad you enjoyed them! Love the blueberry ones, too!

          Reply
      5. Stephanie

        March 23, 2022 at 10:32 pm

        5 stars
        I have made these muffins several times. What a fabulous recipe! Tomorrow I am making the blueberry muffins. Thank you for such wonderful recipes!

        Reply
        • The Cozy Plum

          March 24, 2022 at 12:55 pm

          Oh yay!! This is one of my favorite muffin recipes...so happy you also enjoyed it! And yay to the blueberry muffins, too!

          Reply
      6. Lindsay

        January 05, 2022 at 3:54 am

        5 stars
        I make a LOT of pumpkin muffins due to their popularity in our household and this is by far the best recipe I have found. The muffins are perfect and the recipe is very forgiving. I have made these muffins at least four times already. Today I used pureed butternut squash in lieu of pumpkin becuase that was all I had on hand and they came out great. I have also substituted plain yogurt for sour cream when I was out of sour cream and the muffins were equally delicious. Thank you for this excellent recipe.

        Reply
        • The Cozy Plum

          January 05, 2022 at 8:01 pm

          Hi Lindsay - I'm so so happy to hear this! I also love this one - and totally agree on it being a forgiving recipe. You've just made my day!

          Reply
      7. Nora

        November 28, 2021 at 6:07 pm

        5 stars
        I love these muffins, especially the the craggly tops . I used raw cane organic turbinado sugar for the tops, it was perfect. Definitely make the maple 🍁 cinnamon butter . ( make extra! ) I used it on pancakes and apple 🍎 muffins too.

        Reply
        • The Cozy Plum

          November 28, 2021 at 10:51 pm

          Agree on all accounts! Love that you used the butter on the apple muffins, too!

          Reply
      8. Stef

        November 27, 2021 at 8:55 pm

        5 stars
        this recipe is going to be on repeat at my house! these are the perfect fall/winter muffin. we made regular size- but want to try the jumbos next! the sugar on top makes these next level and the butter is a must have.

        Reply
        • The Cozy Plum

          November 28, 2021 at 10:49 pm

          100& on the butter and sugar! Thanks, Stef!

          Reply
      9. Aubrey W

        October 22, 2021 at 5:14 pm

        5 stars
        These are insanely good! The Demerara sugar made the most delightful crispy tops (I should have added even more, in retrospect) and the maple cinnamon butter can't be missed. They're SO moist - a word I cringe while typing, but there's no other way to describe. Bravo.

        Reply
      10. Olivia

        October 16, 2021 at 2:57 pm

        5 stars
        This is absolutely going to be my new go-to recipe for delicious fall treats!! These muffins are DELICIOUS. They taste like pumpkin pie and they are so easy to make. And don’t skip the butter - it elevates the already-delicious muffins to an otherworldly level!

        Reply
        • The Cozy Plum

          October 18, 2021 at 5:29 pm

          Best advice - don't skip the butter! So glad you enjoyed these 🙂

          Reply

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