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
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