Pumpkin Sour Cream Muffins


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!!

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Pumpkin Sour Cream Muffins

(adapted from abeautifulmess.com)

1/2 cup dark brown sugar

1/2 cup sugar

1/2 cup butter, softened

2 eggs

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!

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