Although I have been fighting it tooth and nail and cannot understand the fascination with wearing booties instead of sandals and long pants instead of shorts, today with the overcast skies I too have pulled out the pumpkin.

It seems pumpkin in any form signifies the passing of summer.  No matter it is humid as all get out today and Fall has not officially begun, pumpkin reigns supreme. Lattes, biscotti and muffins, especially the SPL or is it PSL (you know, Starbucks!)…pumpkin and the spices accompanying it are aromatic and flavourful and popular.

 

Today’s moist, simple, delicious muffin is my contribution to the pumpkin craze. This Sour Cream Pumpkin Delight, well Muffin really, is superb!  The addition of sour cream, pumpkin and spices makes these muffins a recipe you’ll go back to again and again.

Just a reminder to be sure to check the ingredient label on your can of pumpkin to make sure it is 100% pumpkin.  Some brands say ‘Pumpkin’ but have a combination of squash and pumpkin puree.  Also, you want pure pumpkin NOT pumpkin pie filling.

Freeze any leftover pumpkin in a ziploc bag for when you whip up one of my other recipes, like pumpkin biscotti!

Sour Cream Pumpkin Muffins

(Adapted from Pumpkin Spice Handbook 2015)

Preheat oven to 350F.  Line a 12-cup muffin pan with liners or spray with Pam.

Ingredients:

1 1/4 cups all-purpose flour (you could use 1/2 whole wheat and 1/2 all-purpose)

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup butter, room temperature

3/4 cup packed brown sugar

1/4 cup granulated sugar

2 eggs

1/2 tsp vanilla extract

1/2 cup pumpkin puree

1/4 cup sour cream

Method:

In a medium bowl whisk together dry ingredients and set aside.

In a large bowl using an electric mixer cream together the butter and sugars until well combined.  Add in the eggs one at a time and mix in until combined.  Scrape down bowl and beaters.  Add in vanilla and stir until combined.

Add the dry ingredients into the creamed mixture and using a wooden spoon mix until partially combined.  Add in the pumpkin and sour cream and continue to mix just until no traces of flour are visible.

(You could add in some chopped toasted nuts or pumpkin seeds for a little crunch.)

Fill prepared tins 3/4 full and bake for approximately 25 minutes.  Tops should spring back lightly when touched or a toothpick should come out clean when inserted in centre.  Cool slightly and enjoy!

Too ensure even baking turn your tin around about 12-15 minutes into your baking time.