I was in the mood for baking tonight so, I decided to make some muffins. Here is my Mom’s original pumpkin muffin recipe with my own twists. They turned out super yummy.

Pumpkin Muffins

1 ½ cup all purpose white flour

½ cup whole wheat flour

½ tbsp baking powder

¼ tsp baking soda

½ tsp salt

½ tbsp cinnamon

1/8 tsp nutmeg

½ cup semi-sweet chocolate chips

¼-½ cup sliced blanched almonds

2 large eggs

1/3 cup vegetable oil

1 cup lightly packed brown sugar

½ cup (or more if needed) sour milk (skim milk plus 1 tsp white vinegar)

1 tsp vanilla extract

1-2 cups frozen or canned pumpkin

Preheat oven to 350 degrees F and prepare muffin tins (if needed). Combine dry ingredients in a bowl. Combine all moist ingredients in a blender, and blend until smooth. Add moist mixture to dry mix and mix until completely combined. Spoon into muffin tins. Bake for about 30 minutes or until a tooth pick comes out clean when poked.

Enjoy.

Below are a couple images of the muffins.