These moist pumpkin muffins are a not-too-sweet treat that could be a nice side dish for breakfast or a terrific addition to a school lunch but they could also hold their own at a dinner party. I love a versatile baked good! You do not need to be a pumpkin fan to appreciate these little gems. Give these a try and let me know what you think!
Ingredients
- 2 & 3/4 cups all- purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 3/4 cup fat free sour cream
- 1/3 cup fat free milk
- 1/4 cup avocado oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- cooking spray or silicone muffin cups
- 1 Tablespoon granulated sugar
- 1 & 1/2 teaspoons brown sugar
Instructions
- Preheat oven to 375 degrees.
- Lightly spoon dry ingredients into measuring cups and level with a knife. Combine flour and next 5 ingredients (flour though salt) in a medium bowl and stir with a whisk. Make a well in the center of the mixture.
- Combine pumpkin and next 6 ingredients (pumpkin through egg white). Add to flour mixture, stirring until just moist. Do not over blend. Spoon batter into 18 silicone muffin cups or coat a muffin tin with cooking spray before adding batter.
- Combine 1 Tablespoon granulated sugar and 1 & 1/2 teaspoons brown sugar together and sprinkle over the muffins.
- Bake at 375 degrees for 23-25 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pan immediately. Cool completely on a wire rack before serving. Enjoy!