INGREDIENTS:
2 ½ C all-purpose flour
½ C whole wheat flour
1 t salt
1 t ground nutmeg
1 t cinnamon
1 t ginger
1 t baking soda
2 t baking powder
½ C granulated sugar
1/3 C brown sugar
1 ½ sticks COLD, unsalted butter
1 ¼ C skim milk
½ C sour cream
¼ C pumpkin puree
2 ea eggs
METHOD:
Preheat oven to 350 degrees. Coat a mini non-stick muffin pan with pan spray and line with paper liners. Set aside
In the work bowl of a food processor combine flours, sugars, baking powder, salt, spices and baking soda. Cut COLD butter into small pieces and add to dry mixture in processor. Using a quick pulsing motion, cut butter into dry mix until it resembles a coarse meal. Set aside
Combine skim milk, sour cream, pumpkin and eggs and whisk well.
Remove dry mix from food processor and place in a large bowl. Add the wet ingredients and mix until ingredients are fully combined. Take care not to overmix.
Scoop muffin mix into prepared muffin pan and bake until golden and a toothpick inserted in the center comes out clean, 10-12 minutes. Cool slightly. Remove from tins and apply desired toppings.
Toppings:
Cinnamon Sugar: Stir together 1 C granulated sugar and 1 T cinnamon. Lightly brush tops of still warm muffins with 1T melted butter. Dip tops in cinnamon sugar mixture.
Powdered Sugar: Omit the butter and dust tops of muffins with powdered sugar
Chocolate: 3 T butter, 2 T heavy cream, 1 T corn syrup and ¼ C chopped bittersweet chocolate together. Cool slightly and dip tops of muffin into glaze. Allow glaze to set slightly before servings
Makes 2 dozen mini muffins
