entertaining by the bay

casual cooking and living

Pumpkin Muffins
Makes 12 muffins

Muffin batter
1 ¾ cup flour
¾ cup fine granulated sugar
½ cup dark brown sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground ginger
2/3 cup sour cream
½ cup vegetable oil
1 tablespoon honey
2 eggs
½ cup pumpkin puree
Topping
1 tablespoon fine granulated sugar
½ teaspoons ground cinnamon
Directions
In a small bowl mix topping by combining sugar and cinnamon and set aside. In another bowl mix together dry ingredient s of sugar, flour, baking powder, cinnamon, allspice and ginger. Using another bowl combine sour cream, oil, honey, eggs and pumpkin puree. Whisk together. Add ingredients to the dry ingredients in the other bowl. Mix until incorporated, batter will be lumpy don’t over mix. Take a lined 12 muffin tin and fill each muffin tin to 2/3 with batter. Top the batter with cinnamon and sugar mixture. Bake in a preheated 400 degrees F oven for 20-22 minutes or until tester comes out clean. Remove from oven and cool on rack.