Ingredients:
2 ¾ Cups Wheat Flour
1 Cup Granulated Sugar
1 Tbsp Baking Powder
1 Tsp Baking Soda
1 Tsp Ground Cinnamon
½ Tsp Salt
1 Cup Canned Pumpkin
¾ Cup Fat- Free Sour Cream
1/3 Cup Fat- Free Milk
¼ Cup Vegetable Oil
1 Tsp Vanilla Extract
1 Large Egg
1 Large Egg White
Cooking Spray
1 Tbsp Granulated Sugar
1 Tsp Ground Cinnamon
½ Tsp Salt
1 Cup Canned Pumpkin
¾ Cup Fat- Free Sour Cream
1/3 Cup Fat- Free Milk
¼ Cup Vegetable Oil
1 Tsp Vanilla Extract
1 Large Egg
1 Large Egg White
Cooking Spray
1 Tbsp Granulated Sugar
1 ½ Tsp Brown Sugar
Directions:
Preheat oven to 375. 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. 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. 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. Yield: 18 servings (serving size: 1 muffin).
Preheat oven to 375. 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. 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. 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. Yield: 18 servings (serving size: 1 muffin).
Recipe from: Cooking Light Magazine
