Sour Cream Pumpkin Muffins with Coffee Glaze

Hello, pumpkin! Are you still reading? Yes? I was afraid the sight of a pumpkin treat so early in the year might've made you close your browser. I hope not because these are totally delicious and my current favorite breakfast.

I keep canned pumpkin in my pantry all year long because the puggy-pies love it. I mix a little in with their puppy food for a healthful treat and sometimes I have 3/4 can leftover with nowhere to go except the refrigerator shelf.

This time I had just enough left over for these sour cream muffins.  The batter whips up so thick and creamy, and it bakes up even prettier. Just look at those perfectly puffed muffin tops!

The cakes are lightly sweet, which means they can carry a nice big spoonful of sweet coffee glaze. Yu-u-uum!

If you're not into the coffee glaze, you can substitute milk or cream for the brewed espresso. And if you're into classic flavor combinations like pumpkin with cream cheese, then whisk 1 ounce of room temperature cream cheese into the milk glaze. I'll take all of the above!

Once the glaze firms, these transport well and can be toted away to deserving co-workers or school teachers.

Sour Cream Pumpkin Muffins with Coffee Glaze
Yields about 12 muffins

I use my large muffin tin for this recipe, which is sometimes marketed as a “Texas Muffin Pan”. Its cavities are slightly larger than those in a standard cupcake pan. These can be made in a standard pan but you’re likely to end up with more than 12 cakes.

2 cups (240g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup (55g) butter, softened
1/2 cup (100g) sugar
1/4 cup (55g) light brown sugar
2/3 cup (175g) canned pumpkin
1/2 cup (115g) full fat sour cream
2 eggs
2 tablespoons maple syrup
1 cup (115g) powdered sugar
2 tablespoons strongly brewed coffee or espresso
12 pecan halves

Preheat the oven to 375°F. Line a muffin tin with paper liners.

Whisk together the flour, baking soda, baking powder, spice and salt in a large bowl.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars. Add the canned pumpkin, sour cream, eggs and maple syrup. Mix well. Gradually add the flour mixture to the creamed mixture. Scrape down the bowl as needed. The batter will be thick. Fill paper-lined muffin cups 2/3 full. Bake 20-25 minutes for large muffins, and 15-20 minutes for standard muffins, or until the muffins are well puffed and a toothpick tester comes out clean. Let cool completely before glazing.

Whisk together the powdered sugar and coffee in a medium bowl. Mixture should be thick and fall in a fat ribbon from a spoon. If mixture is thin, add additional powdered sugar one tablespoon at a time. If it is too thick, then add coffee 1/2 teaspoon at a time.

Spoon glaze over cooled cakes and top each muffin with a pecan. Serve immediately or wait 30 minutes to 1 hour for the glaze to firm.

link Sour Cream Pumpkin Muffins with Coffee Glaze By Published: Sour Cream Pumpkin Muffin Recipe


  1. What an awesome combo! Your muffins are irresistible.



  2. It's 91 here today and feels way to hot for pumpkin, but you had me at coffee glaze. Yum!

  3. Bring on pumpkin treats anytime of the year! Count us in!

  4. SO happy to see the first pumpkin recipe of the year appear in my inbox this morning! Makes me feel like summer is finally almost over (yay!). I had a batch of these in my oven within an hour of receiving your newsletter, and they're unbelievably good. Thanks for sharing the recipe. I'll be making these muffins often, and they're just what I've been looking for to make for my nephew's wedding brunch next month.

    1. I'm so glad you enjoyed them as much as we did! Thanks so much for trying the recipe. -xo

  5. Pumpkin: It's not just for autumn anymore! Seriously, I can't wait to make these asap!!

  6. Ooh I love these! What a perfect way to celebrate the weather (kind of) changing. I'm definitely in the mood for some spice!

  7. Pumpkin season can't come soon enough! Will have to give these a shot, love the coffee glaze idea.

  8. I love pumpkin any time of year, but I am so ready for fall! I will definitely be trying these soon!

  9. So we have pumpkins left over from Halloween and we have coffee! Great combo that we're going to have to try. Thanks for sharing this recipe.

  10. I’m not sure these are going to last long enough to get glazed, they are so yummy!!

  11. Mmm, looks yummy. Sending this link to my muffin making friend :) This should go well with coffee :)


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