Pumpkin Muffins*

By mamapig

These spicy muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar creates a crunchy topping that contrasts with the moist, tender muffins.

Ingredients

• 2 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 cup canned pumpkin
• 3/4 cup fat-free sour cream
• 1/3 cup fat-free milk
• 1/4 cup vegetable oil
• 1 tsp. vanilla extract
• 1 lg egg
• 1 lg egg white
• Cooking spray
• 1 Tbsp. granulated sugar
• 1 1/2 tsp. brown sugar

Preparation

Step 1

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

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

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

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.