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Moist Pumpkin Muffins

  • 18servings

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Source: bread.betterrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, P
MineralsZinc, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 3/4 cup All Purpose Flour

  2. 1 1/2 tsp Pumpkin Pie Spice

  3. 1/2 tsp Baking Powder

  4. 1 tsp Baking Soda

  5. 1/2 tsp Salt

  6. 1 cup Sugar

  7. 1/2 cup Packed Light Brown Sugar

  8. 2 Eggs

  9. 1/3 cup Light Sour Cream

  10. 1×

  11. 15 oz can 100 Percent Pure Pumpkin

  12. 1/3 cup Apple Cider

  13. Topping:

  14. 1/4 cup Powdered Sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. In a bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, combine sugars, eggs and sour cream. Add pumpkin and apple cider to sugar mixture and beat until well blended. Stir in flour mixture until just blended. Line cupcake tins with liners and fill 2/3 full. Sprinkle powdered sugar over top of muffins and bake 20-25 minutes or until a toothpick inserted in the center comes out clean.

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