Easy pumpkin muffins made with sour cream to keep them moist.
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Muffins
Servings: 18
Author: Laura Warnke
Ingredients
2-3/4cupsflour
1cupgranulated sugar
1Tablespoonbaking powder
1teaspoonbaking soda
1teaspoonground cinnamon
1/2teaspoonsalt
1cupcanned pumpkin
3/4cupsour cream
1/3cupmilk
1/4cupvegetable oil
1teaspoonvanilla extract
1large egg
1large egg white
Sugar Topping
2Tablespoonsgranulated sugar
2Tablespoonsbrown sugar
Instructions
Preheat oven to 375 degrees.
In a medium sized bowl, add the flour, sugar, baking powder, baking soda, cinnamon and salt and stir with a whisk. Make a well in the center of the dry ingredients.
In a separate medium bowl, combine the pumpkin, sour cream, milk, vegetable oil, vanilla, egg, and egg white with a whisk.
Add the wet mixture to the flour mixture, stirring just until combined and moist.
Spray muffin pans with vegetable cooking spray (use the spray with flour if you have it). Spoon the batter 3/4 full into 18 muffin cups.
In a small bowl combine the sugar and brown sugar, sprinkle evenly over each muffin.
Bake for 25 minutes or until muffins spring back when touched lightly in the center.
Remove the muffins and place them on a wire rack immediately to cool.