• 1 3/4 cups flour (all-purpose gluten-free flour mix works well too)
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 tsp pumpkin pie spice
  • 2 eggs
  • 15oz can pumpkin puree
  • 1 tsp vanilla extract
  • ½ cup Shamrock Farms Sour Cream
Cooking instructions
  1. Preheat oven to 375F and prepare a standard size muffin tin by filling each space with paper liners (12 total).
  2. Mix together flour, sugars, baking soda, salt, and pumpkin pie spice.
  3. In a separate bowl whisk together eggs, pumpkin, vanilla, and Shamrock Farms Sour Cream.
  4. Pour wet ingredients into the dry and mix until just incorporated.
  5. Distribute batter evenly into each muffin cup using a ⅓ cup measuring scoop. Batter should fill each cup until almost full.
  6. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.