Sugar Crunch Pumpkin Muffins

READY IN: 58mins
Recipe by ratherbeswimmin

Camilla Saulsbury

Top Review by jmb5399

I added 3 teaspoons of pumpkin pie spice to the dry ingredients, and substituted Greek yogurt for the sour cream. The large quantity of baking soda worried me, and the batter tasted sour. I was afraid the baking soda measurement may have been a misprint. However, I followed the recipe and the muffins turned out nicely, but not as moist as I expected. I might try a different recipe next time.

Ingredients Nutrition


  1. Preheat oven to 375°; grease 18 regular muffin cups (will need two pans).
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
  3. In a medium bowl, whisk together sugar, eggs, pumpkin, sour cream, milk, oil, and vanilla until well blended.
  4. Add the egg mixture to the flour mixture and stir until just blended.
  5. Divide batter equally among prepared muffin cups.
  6. Sprinkle with turbinado sugar.
  7. Bake for 24-28 minutes or until a pick comes out clean.
  8. Let cool in pans on a wire rack for 3 minutes, then transfer to the rack to cool.

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