Pumpkin Muffins

Ok, with my husband out of town and because my kids go to bed at 7, I have a lot of free time in the evenings. I did go to the library today so I could read, but really, baking is SO much more fun! I’ve been wanting to make some muffins for the kids for breakfast and snacks and since my husband doesn’t like pumpkin, I thought this is the perfect time for pumpkin muffins (although, when I asked my 2 year old what we should make with pumpkin, she said, “pumpkin cupcakes!!!” This is close, right?). I looked through some other muffin recipes I like and did some adjusting. This is what I came up with:These are SO good. If it’s possible for a pumpkin muffin to taste like pumpkin pie, I swear these do. I even burned my arm taking them out of the oven, but it was SO worth it (should I be concerned that the burn mark has kinda bubbled up? Gross!)
Pumpkin Muffins
makes 18 regular-sized muffins
2 1/4 cups flour

2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup light sour cream

1/4 c skim milk
1/3 cup canola oil
2 large eggs
Cooking spray

Preheat oven to 400°.
Combine flour, cinnamon, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Make a well in center of mixture. Combine brown sugar, canned pumpkin, sour cream, milk, canola oil, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.


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