1 ¼ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tsp baking powder
¼ tsp salt
¾ tsp xanthan gum
½ cup butter or margarine
1 cup granulated sugar
2 large eggs
1 tsp vanilla
1 ½ cups canned pumpkin
½ cup sour cream
1 cup chocolate chips (optional)
½ cup milk
1
Preheat oven to 375°
2
Grease muffin pans (12-18 regular or 24 mini muffins).
3
In a bowl, whisk together flour, spices, baking powder, salt, and xanthan gum. Set aside.
4
Using an electric mixer, whip the butter until creamy. Add the sugar, and beat until pale and fluffy. Add eggs one at a time, beating well after each. Mix in pumpkin, vanilla, and sour cream. Alternately add flour and milk, mixing well after each addition. Stir in chocolate chips, if desired.
5
Bake 15-20 minutes for mini muffins and 25-30 minutes for regular muffins.
CategoryBreakfast
Ingredients
1 ¼ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tsp baking powder
¼ tsp salt
¾ tsp xanthan gum
½ cup butter or margarine
1 cup granulated sugar
2 large eggs
1 tsp vanilla
1 ½ cups canned pumpkin
½ cup sour cream
1 cup chocolate chips (optional)
½ cup milk
