Cheryl's StoryI found this recipe while searching for one for pumkin muffins. And for those who know me, I had to make some changes and added a few things to make it the way I wanted. I have had no trouble selling these guys.
eggs, slightly beaten
2 3/4 c
all purpose flour
instant french vanilla pudding mix
1Preheat oven to 350 degrees.
Line or grease two 6 count jumbo muffin pans.
2Combine all dry ingredients together in medium bowl.
3Mix eggs, oil, pumpkin, and sour cream together in large bowl.
4Stir dry ingredients into wet ingredients but do not overmix.
5Spoon batter into lined or greased muffin pans and bake for 35 minutes.
6Cool in pans on wire racks for 5 minutes then remove muffins from pans to completely cool on racks.
Makes 12 jumbo muffins.
About this Recipe
cathy murphy msabbyk - May 7, 2012
Hey Cheryl! I thought these were so good! I made them as regular size muffins because I don't have jumbo pans. Took about 20 minutes or so to bake. I loved the idea of the pudding! I think that must be what made them so moist! Thanks for sharing! I saved it and will be making it again and again! My little 5 year old loves any kind of pumpkin muffin :)