MoFo #15: Pumpkin Muffins (recipe)

Muffins are the one of the simplest baked goods to make. Everything goes in one bowl, muffin recipes usually only make a dozen, they bake quickly, and clean up is easy. This makes them a perfect recipe for weekend brunch, or a weekday morning if you have a little extra time. I made these muffins last weekend when I had half a can of pumpkin and half a tub of sour cream to use up. I ended up using apples and pecans. So simple!

Pumpkin Sour Cream Muffins

Makes 12 huge muffins

1 ½ cups pumpkin puree
1 cup sugar
¾ cup non-dairy sour cream
¼ cup canola oil
¼ cup almond milk
1 teaspoon vanilla extract

2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon freshly grated nutmeg
Pinch of cloves
½ teaspoon salt

1 small apple, chopped
⅓-½ cup dried fruit and/or nuts

Preheat oven to 375°F.

Line a muffin tin with cupcake papers (or grease the cups and forgo the papers).

Pour the pumpkin, sugar, sour cream, oil, almond milk, and vanilla in a mixing bowl and stir until combined.

Sift in the flour, baking powder, baking soda, all the spices, and salt. Mix until almost combined, then fold in the apple, dried fruit, and nuts. Use a cupcake or ice cream scoop to fill the muffin cups, really overfilling them (this will make muffin tops).

Bake for 18-20 minutes, or until the edges look crunchy and the tops are springy. Move to a wire rack to cool.

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