Total Time
35mins
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

Very good muffins. The perfect consistency, and healthy. I made them exactly as the recipe stated. Thank you.

4 5

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!