Sour Cream Pumpkin Muffins to Cure Monday Blues
  • For the muffins:
  • ¼ pound (1 stick) unsalted butter, room temperature
  • ½ cup sugar
  • ½ cup of dark brown sugar
  • 2 eggs
  • 1 ½ cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 15 ounce can of pie pumpkin
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • For the topping:
  • ½ cup of oatmeal (not steel cut, the quick oats kind)
  • ½ cup of a dark brown sugar
  • ¼ cup of butter, softened
  1. Preheat the oven to 350°F. Grease and flour two sheets of 12-muffin tins. (adding a dusting a flour on top of your butter or other grease barrier will help your muffins pop out beautifully after cooking.)
  2. With an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, beating well.
  3. Add the dry ingredients to the butter mixture. Mix with a wooden spoon. Add the pumpkin, sour cream and vanilla. Stir well.
  4. Pour batter into each muffin hole, filling each ⅔ of the way up. Set aside.
  5. Cream together the oatmeal, brown sugar, and butter.
  6. Scoop up a teaspoon of topping and crumble it on top of each muffin hole.
  7. Bake, until a tester comes out clean, about 40 minutes.
  8. Either serve warm, or cover once cooled to serve the next day for breakfast.
  9. These are heavenly cut in half and reheated in a 350 degree oven for 5 minutes, and served with a pat of salty butter on top.
Recipe by at