June 4, 2010

Pumpkin Muffins

Pumpkin Muffins

2 3/4 cups flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground ginger
1/2 teaspoon salt
1 cup canned pumpkin
3/4 cup sour cream
1/3 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 large egg + 1 large egg white
*1 tablespoon white sugar
*1 1/2 tablespoons brown sugar

Preheat the oven to 375 and line 18 muffin tins with liners.

Combine flour, sugar, baking power, baking soda and spices until combined in a large bowl. Make a well in the center and add the wet ingredients. Mix until well combined. Pour the batter into the muffin tins and sprinkle the combination of the two sugars for a topping.

Bake at 375 for 25 minutes or until a toothpick inserted in the center comes out clean.

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