Pumpkin Muffins

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.

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
• 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

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.

Nutritional Information

Calories:

164 (19% from fat)

Fat:

3.5g (sat 0.6g,mono 0.8g,poly 1.9g)

Protein:

3.5g

Carbohydrate:

29.7g

Fiber:

1g

Cholesterol:

12mg

Iron:

1.2mg

Sodium:

269mg

Calcium:

78mg