These pumpkin muffins are moist, tender, and get extra sweetness from the sugary topping. Definitely a family fav!
Ingredients:
2 3/4 cups all-purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pumpkin puree (fresh or canned)
3/4 sour cream
1/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg plus 1 egg white
1 Tablespoon granulated sugar
1 1/2 teaspoon brown sugar
Directions:
- Coat 18-cup muffin tin with Pam cooking spray or use paper liners. Set aside.
- Pre heat oven to 375 degrees F.
- In a large bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, cinnamon and salt. Make a well in center of mixture.
- In a separate bowl, whisk together pumpkin, sour cream, milk, oil, vanilla, egg and egg white.
- Pour pumpkin mixture into well of flour mixture. Stir until just moist. (Do not over stir or muffins will be tough.)
- Spoon batter evenly into muffin cups.
- In a small bowl, combine 1 Tablespoon granulated sugar with brown sugar. Sprinkle evenly on top of muffins.
- Bake 25 minutes, or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediately and cool on a wire rack.
