Instructions
- Preheat the oven to 375˚F. Lightly grease muffin tins or add paper liners.
- Sift flour, sugar, baking powder, baking soda, cinnamon, nutmeg and ginger in a large bowl, whisking after each addition. Make a well in the center.
- In a separate bowl, combine the pumpkin, sour cream, coconut milk, vegetable oil, vanilla extract, egg and egg white.
- Pour the wet ingredients into the dry and stir to combine. Spoon the batter into prepared tins, filling about 3/4 of the tin. Mix the sugar topping and sprinkle on top of muffins.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
