Ingredients
1 teaspoon Vanilla Extract
1 cup Brown Sugar
1 Tablespoon Sour Cream
2 whole Eggs
1/2 cups Vegetable Oil
1 stick Butter, Room Temperature
1 cup Flour
Method
Sources
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Recipe1M+
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Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure vanilla extract — everyday baking, custards, frosting
Vanilla-infused sugar — European baking, whipped cream, dusting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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line a standard cupcake pan with paper liners. preheat oven to 350f degrees. in a stand mixer (or using a handheld electric mixer), mix together cake mix, pumpkin puree, pudding mix and vanilla until thoroughly combined. then add brown sugar, sour cream, eggs, oil and spices. mix until combined. using a 1/4 cup ice cream scoop, fill each cupcake about 2/3 full. leave some room for expansion! sprinkle the tops with a little brown sugar. bake for 30 minutes. optional streusal topping: i highly recommend this topping. it really adds something special to these muffins. instead of sprinkling brown sugar on top, just combine 1 stick (room temperature) butter, 1 cup flour, 1 cup brown sugar. using a pastry cutter of fork, cut the butter into the brown sugar and flour until well combined. sprinkle some of the topping on each muffin & bake as directed. cooks note: for a little variety, add some chopped granny smith apples for a pumpkin apple muffin. also, try making these as mini muffins. kids go crazy over them! * recipe adapted from copykat recipes