This morning my daughter wanted muffins for breakfast and was resistant to my suggestion of making them from scratch.  She was very hungry and wanted them NOW! Nothing new with a teenager.  I told her that I could make muffins in 25 minutes.  You can too – especially if you mix the dry ingredients and store in a sealed container. Then just mix the rest of the ingredients together for a great breakfast or snack!

Pumpkin Muffins

In a bowl, mix 2 cups flour, 1 tsp baking soda, 1 tsp cream of tartar, 1 teaspoon cinnamon and 1 tsp sea salt.  Stir in 1/2 cup sugar and 1/2 cup brown sugar. Add 1/2 cup melted butter, 1/4 cup sour cream, 1 tbs vanilla and 2 beaten eggs. Stir in 1 cup canned pumpkin. Divide into 12 muffin cups. Sprinkle with cinnamon sugar. Bake in a preheated 350*F oven for 18-22 minutes or until done. [OR use a loaf pan for a delicious, moist Pumpkin Bread.]

Cook, Eat, Laugh…Claudia