Pumpkin Coffee Cake Muffins

Fluffy, wonderful, whole wheat, pumpkin muffins. These are sweet but not too sweet. This is our family's new favorite muffin - kids and adults!!

• Ready In: 50 mins
• Serves: 12
• Yields: 24 muffins

Ingredients

• 3  tablespoons unsalted butter (softened)
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar
• 3  teaspoons baking powder
• 2  cups whole wheat flour
• 4  egg whites
• 4  egg yolks
• 1  cup milk
• 7 1⁄2 ounces canned pumpkin (approximately 1/2 can)

• Topping

• 1⁄2 cup brown sugar
• 1  cup  finely chopped  nuts
• 2  tablespoons unsalted butter (melted)

Directions

1. Preheat oven to 400 degrees. Grease 2 - 12 compartment muffin tins.
2. Cream together butter and sugar.
3. Mix together baking powder and flour.
4. Beat egg yolks with milk.
5. Add 1/3 dry ingredients to the butter-sugar mixture, then moisten with a little milk mixture.
6. Repeat until all ingredients are used up.
7. Add pumpkin.
8. Beat egg whites until fluffy and starting to be shiny.
9. Fold egg whites into batter.
10. Spoon batter into muffin tins about 1/2 full.
11. Bake 15 - 25 minutes until muffins are nicely browned and a toothpick inserted in center comes out clean.