Black Friday Pumpkin Muffins

Ready, set, shop! But, before you head out this Black Friday to nab that too good to pass up Holiday gift, one must eat. Try these super simple and amazingly delicious muffins to get your engine going. A great way to utilize left over pumpkin, and oh, so yummy.

Black Friday Pumpkin Muffins

Ingredients:
2 3/4 Cups all-purpose flour
1 Cup Granulated Sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can, canned pumpkin
3/4 Cup sour cream
1/3 Cup milk
1/4 Cup melted butter
1 teaspoon vanilla extract
2 large eggs
Cooking Spray
3/4 cup dried or fresh cranberries (optional)

Topping ingredients
:
1 Tablespoon granulated sugar
1 1/2 teaspoons brown sugar

• Combine dry ingredients in a large mixing bowl.
• Combine pumpkin and all wet ingredients in a second large mixing bowl. Blend well.
• Add dry to wet ingredients, stirring just until moist.
• If adding cranberries, fold in gently now.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Combine 1 Tablespoon granulated sugar & 1 1/2 teaspoon brown sugar. Sprinkle over muffins
• Bake at 375 degrees F for 25 minutes, or until muffins spring back when touched lightly in the center.
• Remove muffins from pans immediately and cool on a wire rack.

Enjoy! A muffin, or two, a hard boiled egg and a piece of bacon and you are good to go Black Friday shopping! Stash a few in your bag for on the run fuel. Happy Holidays.

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Pumpkin Muffins

Yield: 1 Dozen

Ingredients:

Muffin Ingredients:
2 3/4 Cups all-purpose flour
1 Cup Granulated Sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can, canned pumpkin
3/4 Cup sour cream
1/3 Cup milk
1/4 Cup melted butter
1 teaspoon vanilla extract
2 large eggs
Cooking Spray
3/4 cup dried or fresh cranberries (optional)

Topping ingredients:
1 Tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Directions:

• Combine dry ingredients in a large mixing bowl.
• Combine pumpkin and all wet ingredients in a second large mixing bowl. Blend well.
• Add dry to wet ingredients, stirring just until moist.
• If adding cranberries, fold in gently now.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Combine 1 Tablespoon granulated sugar & 1 1/2 teaspoon brown sugar. Sprinkle over muffins
• Bake at 375 degrees F for 25 minutes, or until muffins spring back when touched lightly in the center.
• Remove muffins from pans immediately and cool on a wire rack.

 

 

Elizabeth Montgomery James

After living in California for several years, Beth and her husband, Rod, relocated to Florida, to live, work, and play. They have two adorable daughters, and Beth is very involved with her children’s schools as a parent volunteer, Daisy troupe, and other community organizations such as the Junior League. Beth enjoys crafts, yoga and fitness, as well as a nice glass of Chardonnay. Beth is a graphic designer who has worked on national and international ad campaigns for top consumer brands, and now brings her talents to a variety of projects in and around Central Florida. In addition for bringing classic elegance to everything she touches, Beth has a natural talent for making everything pretty, from kids’ birthday parties to her garden.

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