Sour Cream and Pumpkin Muffins

Muffins of all kinds are the easiest of baked treats to make. Since I know how to make a cake mix at home, muffins are the kind of breakfast that I prepare often. The pumpkin muffin is one of my favorite muffins for breakfast. Use either store-bought pumpkin in the can or homemade pumpkin purée made in a Crock Pot to make these muffins because this type of muffin is very tolerant either way and will still taste great. Here it is!

Ingredients:
2 cups of cake mix*
1 tsp ground cinnamon
1/4 tsp nutmeg
2 eggs
1/3 cup coconut oil, melted and then cooled butter, or vegetable oil
1/2 cup sour cream
1/2 cup skim milk or whole milk
1/2 cup superfine sugar
1 tsp vanilla
1 cup pumpkin purée or pumpkin pie filling in a can
1/2 cup raisin
Directions:
Preheat oven to 350°.  Line a 12 medium-size muffin tin with paper muffin tin liners and set aside.

Place white sugar in a food processor and grind to very fine.

Combine cake mix, cinnamon, nutmeg, and raisins and set aside.
In a mixing bowl, combine eggs, milk, sour cream, sugar, and oil.

Use a handheld electric mixer to beat mixture until combined. Add pumpkin purée and vanilla. Beat well.

Add cake mix mixture and beat a few times. It is okay to see a few trails of flour, but do not overmix the flour.

 Scoop the batter 2/3 full into the muffin liners. Bake for 25 to 30 minutes.

* If you do not have cake mix available, you can combine 2 cups all-purpose flour with 1 tablespoon of baking powder and 1/8 tsp salt.