Pumpkin Muffins

From Cooking Light

Yield: 18 servings (serving size: 1 muffin)

Ingredients

2 3/4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin (or pumpkin puree, but it may not taste as pumpkin-y?)
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Preparation
1. Preheat oven to 375°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

3. Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

4. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

5. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.


Nutritional Information
Calories: 164 (19% from fat)
Fat: 3.5g (sat 0.6g,mono 0.8g,poly 1.9g)
Protein: 3.5g
Fiber: 1g