Pumpkin Muffins


I have been in a pumpkin mood! I didn’t have a Pumpkin Muffin recipe, so I went to Google and found a few recipes and came up with this one. They are so moist and full of flavor. You can always make this a lighter recipe by using low-fat milk, fat free sour cream and (as I noted) substitute the vegetable oil with unsweetened applesauce, which is a great addition.


1 1/2 cup of whole wheat flour
1 1/4 cup of all purpose flour (if you do not have whole wheat you can use 2 3/4 cup of all purpose flour)
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

1 15 oz. can of pure pumpkin
3/4 cup sour cream
1/3 cup milk
1/4 cup vegetable oil (or you can substitute for unsweetened applesauce)
1 teaspoon vanilla extract
1 large egg
1 large egg white

Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Preheat oven to 375°

Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist.

Spoon the batter into muffin tin coated with cooking spray. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.


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