Description
What makes these pumpkin muffins truly special is their incredibly soft, cake-like texture that stays moist for days. The secret lies in the perfect balance of pumpkin puree, oil, and a touch of sour cream that creates bakery-quality results every single time. Each bite delivers layers of warm spices that dance on your palate without overwhelming the delicate pumpkin flavor.
Ingredients
Base Ingredients:
- 1¾ cups all-purpose flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- ⅓ cup sour cream or Greek yogurt
- 1⅓ cups granulated sugar
- ¼ cup brown sugar, packed
Warm Spice Blend:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon allspice
Leavening & Flavor:
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup warm water
Substitution Options:
- For gluten-free: Replace flour with 1:1 gluten-free baking flour
- For dairy-free: Use coconut cream instead of sour cream
- For reduced sugar: Replace half the granulated sugar with unsweetened applesauce
Instructions
Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners or generously grease with butter. The higher initial temperature creates those beautiful bakery-style dome tops.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Make sure there are no lumps and the spices are evenly distributed throughout the flour.
In a separate bowl, whisk together pumpkin puree, oil, eggs, sour cream, both sugars, vanilla, and warm water until completely smooth. The mixture should be well-combined with no streaks of egg visible.
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture together just until the flour disappears. Don’t overmix – a few small lumps are perfectly fine and will ensure tender muffins.
Divide the batter evenly among muffin cups, filling each about ¾ full. Bake for 5 minutes at 425°F, then reduce temperature to 375°F without opening the door. Continue baking for 13-17 minutes until tops are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
Let muffins rest in the pan for 10 minutes, then transfer to a wire rack. This prevents soggy bottoms while maintaining that perfect moist texture.
Nutrition
- Calories: 245
- Sugar: 28g
- Fat: 8g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g