from Cooking Light Magazine. Yummy and relatively guiltless. Makes big, fluffy muffins with a slightly crispy top. 3 WW points per muffin for those who keep track.
- 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 nonfat sour cream
- 1⁄3 cup nonfat 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
- 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.
Very good muffins. The perfect consistency, and healthy. I made them exactly as the recipe stated. Thank you.
These are really tasty, and as promised bake up light and fluffy. I might add raisins next time, just to bump up the flavor. I substituted cinnamon for pumpkin pie spice. Delicious and healthy!