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

Cooking Light, DECEMBER 2002