Pumpkin Muffins

2 3/4 cup all-purpose flour
1 cup granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup applesauce
1 tsp vanilla extract
1 large egg, lightly beaten
1 large egg white, lightly beaten
Cooking spray
1 Tbsp granulated sugar
1 1/2 tsp brown sugar

1. Preheat oven to 375
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl, stirring with a whisk. Make a well in center of mixture.
3. Combine pumpkin and next 6 ingredients in a medium bowl; add flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
4. Bake at 375 for 23 to 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and cool on a wire rack.

Serving Size: 1 muffin

Number of Servings: 18

Recipe submitted by SparkPeople user 3008CP.