Go Back Email Link
+ servings

Sour Cream Pumpkin Muffins

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 15 minutes
Yields: 10 standard muffins OR 18 mini muffins OR 6 extra-large muffins


  • ½ cup all-purpose flour
  • ½ cup whole-wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • ¼ teaspoon fine sea salt
  • ¼ cup liquid coconut oil
  • 1/3 cup plus 2 tablespoons light brown sugar
  • 1 teaspoon pure vanilla extract
  • ¾ cup pure pumpkin purée I use Libby’s.
  • ½ cup sour cream
  • 1 large egg
  • 2 tablespoons pepitas optional


  • -Pre-heat your oven to 350 degrees. Grease a standard muffin tin or line it with paper baking cups. (I go sans paper cups because I prefer muffins with a smoother, slightly chewier exterior.)
  • In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  • In a second bowl, whisk together the coconut oil and brown sugar until well combined. Stir in the vanilla extract, pumpkin puree, and sour cream. Stir in the egg.
  • Add the flour mixture to the wet ingredients, and stir until just combined. (Please don’t over-mix people! We don’t want crazy dense muffins.)
  • Spoon the batter into the prepared muffin tin, filling each well a little more than 2/3 of the way. Sprinkle some pepitas on top if you like. (You could also do pecans, walnuts, pistachios, etc.)
  • Bake standard muffins for 20 minutes or until a toothpick inserted into the center of a muffin comes out nice and clean. (Mini-Muffins will take about 13-15 minutes, and monster muffins will take about 25.) Let muffins cool on a wire rack for 10 minutes.