Sour Cream Pumpkin Muffins

bon Cook products used: Perforated Baking Sheet, Mini Muffin Tray, Mini Whisk, Stainless Mixing Bowl, Magnetic Measuring Trio, Heat Resistant Spatula

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 teaspoon ground cinnamon

• Large pinch of ground nutmeg

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1/2 stick butter, softened

• 2 eggs

• 1/2 teaspoon vanilla extract

• 1/2 cup pumpkin puree

• 1/4 cup sour cream

• Raw turbinado sugar (optional)

Directions

• Preheat the oven to 350 degrees F. Place Mini Muffin Tray on Perforated Baking Sheet. Set aside.

• In the Stainless Mixing Bowl, whisk together the dry ingredients (flour, baking soda, salt, cinnamon and nutmeg). Set aside.

• In a separate bowl, cream together the sugars and butter until well combined. Stir in the eggs and vanilla extract. Then combine the wet mixture with the dry ingredients, pumpkin and sour cream. Stir until combined.

• Fill the muffin wells 2/3 full. Sprinkle on a little raw sugar if desired. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean. Let cool 5 minutes before removing to a cooling rack.

Nothing says Fall like pumpkin muffins. I found this recipe in a magazine that is filled with pumpkin recipes. I love a good magazine that has recipes. (The checkout aisle at the store gets me everytime). I like making these in the Mini Muffin Tray for the cuteness factor, and I also double this recipe often.

bon Tip: If you have never used turbinado sugar, it is sold in the baking aisle of your local grocery store. It adds a little surprise crunch and a sparkle to the muffins.