Sour Cream Pumpkin Muffins

Sour Cream Pumpkin Muffins

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This is a delicious go-to recipe for pumpkin season as these well-spiced muffins are remarkable for the satisfying crunch of their topping.

  • 1 1/2 Cups Unbleached Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Nutmeg
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Butter (Softened)
  • 2 Eggs (Room Temperature)
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Pumpkin Purée
  • 1/4 Cup Sour Cream
  • 1/4 Cup Turbinado Sugar
  1. Preheat oven to 350 degrees.
  2. Line muffin pan with muffin liners. Set aside.
  3. In medium-size bowl combine flour, baking soda, kosher salt, cinnamon, and nutmeg.
  4. In large-size bowl cream together sugar, brown sugar, and butter. Stir in eggs and vanilla extract. Add pumpkin purée and sour cream.
  5. Slowly add flour mixture to wet mixture. Stir until combined.
  6. Fill muffin cups 2/3 full. Sprinkle a bit of turbinado sugar on top of each muffin.
  7. Place in oven and bake for 25 minutes or until toothpick inserted in center comes out clean.
  8. Remove from oven and let cool 5 minutes before removing to a cooling rack.
  9. Makes 12 Muffins
  10. "Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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