These cinnamon pumpkin muffins will mark the last post of the fall season. Just writing this post is giving me pumpkin withdrawals….
No, seriously. That is how big my love for pumpkins is. Think love for pumpkins multiplied by infinite to the furthest degree. My love runs deeper than that.
I came up with this muffin recipe last week after I had made the obvious, yet traditional pumpkin pie for Thanksgiving Day. I had half a can of pumpkin left and zero room in the fridge to put it thanks to the 15 lb. turkey that was thawing on the 2nd shelf. I also had several house guests who drove up from Florida that were in desperate need of some good home cooking. Let’s just say the Outback in their area knows them by name…first name.
This cutie pie was one of 4 house guests that came up for turkey day. He is my adorable nephew and I caught him setting the table for Thanksgiving dinner!
So I took the half can of pumpkin, 3/4 cup brown sugar, 1 stick of melted butter, 2 eggs, and 2 heaping spoonfuls of sour cream and whisked it all together.
Then I mixed 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda, and 1 tablespoon of baking spice. Savory Spice Shop has baking spice that is perfect for almost anything!
Finally I folded in the wet mixture with the dry ingredients, divided the batter among 12 standard muffin cups, and topped each one with toasted pumpkin seeds and Pampered Chef’s sweet cinnamon sprinkle.
Bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean.
