Okay, so it’s not exactly the season for pumpkin, but I’ve been thinking about pumpkin muffins a lot so I had to follow through with a recipe. I recently purchased a pumpkin muffin and just loved it! It got me thinking that my muffins are never so light and fluffy so I was on a mission to try again. I read lots of recipes and reviews then went for it. The results were yummy and in fact I am loving a warm muffin now =) However, these were not like the fluffy, puffy muffins I’d purchased so my attempts will continue. In the meantime, this is a tasty treat you should definitely try.
In a bowl, whisk together:
- 1 stick unsalted butter, melted
- 1/2 cup sour cream (I used 5%)
- 1 1/2 cups pumpkin purée (100% pumpkin from a can)
- 2 eggs (I planned ahead and they were room temp, but not sure this actually matters)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 tsp vanilla
In a separate bowl combine:
- 1 1/2 cups flour (I used 1 c ww, one all purpose)
- 1 tbs baking powder
- 1/2 tsp baking soda
- couple dashes. salt
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 2 cracks of pepper from the ginder
Add the wet to the dry and mix until just combined – don’t overmix or they will get tough. Fold in walnuts if you’d like – I like.
Bake at 350 for 25 mns