Trick or treat is over in State College, but Halloween still arrives tomorrow. Start Halloween morning off right with a non-candy treat for the family–Pumpkin Sour Cream Muffins. These muffins are moist and delicious, easy to make, use up the left-over pumpkin in your fridge (you have some don’t you?) and best of all, might just help your little ghosts and goblins forget that they have a candy stash!!
Pumpkin Sour Cream Muffins
(adapted from abeautifulmess.com)
1/2 cup dark brown sugar
1/2 cup sugar
1/2 cup butter, softened
1/2 teaspoon vanilla
1 and 1/2 cups four
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
large pinch of ground nutmeg
1/2 cup pumpkin puree
1/4 cup sour cream (or you could use plain Greek yogurt)
Preheat the oven to 350 degrees. Grease a 12 cup muffin tin with Pam or shortening.
With a mixer, cream the brown sugar, sugar and butter together. Add the eggs and vanilla.
In a separate bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg with a fork.
Mix the flour mixture into the creamed butter. Add the pumpkin and sour cream. Mix together.
Spoon the batter into 12 muffin cups about 2/3 full. I sprinkled them with raw sugar but you could top them with chopped nuts or leave plain.
Bake for 25 minutes until a toothpick comes out clean.
And don’t forget about my Pumpkin Chocolate Chip Cookies I make annually! It would not be fall without them!