Sour Cream Pumpkin Muffins
Makes 10 standard or 6 extra-large muffins
¾ cup all-purpose flour
¼ cup whole wheat flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp ginger
1/8 tsp nutmeg
¼ tsp fine sea salt
¼ cup unsalted butter, melted
1/3 cup plus 4 T light brown sugar
1 tsp pure vanilla extract
¾ cup pure pumpkin purée
½ cup sour cream
1 large egg
2 T pepitas
A little extra brown sugar for sprinkling, set aside
Preheat oven to 350 degrees. Grease muffin tin.
In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
In a second bowl, whisk together the melted butter and measured brown sugar until well combined. Stir in the vanilla extract, pumpkin purée and sour cream. Stir in egg until incorporated into mixture.
Add the flour mixture to the wet ingredients and stir until just combined. Don’t over-mix or your muffins will be too dense.
The batter will be very thick. Spoon in the prepared muffin tin filling each a little more than 2/3 full. Sprinkle some pepitas and a little brown sugar on top of each.
Bake standard muffins for 20 minutes or until a cake tester or toothpick comes out clean when inserted into center. Large muffins will need to bake about 25 minutes.
Let muffins cool slightly. We love serving these warm with some cream cheese or soft butter!