Light Pumpkin Muffins

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.

• Ready In: 35 mins
• Serves: 18

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 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

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.