Pumpkin Spice Muffins
Nothing’s better than a warm pumpkin muffin and a cup of tea or coffee. These muffins are easy to make and so smooth, perfect for breakfast on the go!
Ingredients
- 2 3/4 cups all purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup Farmer's Market Pumpkin
- 3/4 cup sour cream
- 1/3 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
Topping:
- 1 tablespoon sugar
- 2 teaspoons brown sugar
Instructions
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Preheat the oven to 375˚F. Lightly grease muffin tins or add paper liners.
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Sift flour, sugar, baking powder, baking soda, cinnamon, nutmeg and ginger in a large bowl, whisking after each addition. Make a well in the center.
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In a separate bowl, combine the pumpkin, sour cream, coconut milk, vegetable oil, vanilla extract, egg and egg white.
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Pour the wet ingredients into the dry and stir to combine. Spoon the batter into prepared tins, filling about 3/4 of the tin. Mix the sugar topping and sprinkle on top of muffins.
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Bake for 25 minutes or until a toothpick inserted into the center comes out clean.