Pumpkin Muffins

2 3/4 cups - 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 - 1% milk
1/4 cup - Vegetable oil
1 tsp - Vanilla extract
1 large egg
1 large egg white

Cooking Spray

1 tbsp - Granulated sugar
1 1/2 tsp - Brown sugar

Preheat oven to 375°F.

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.

Serving Size: Makes 18 muffins.

Number of Servings: 18

Recipe submitted by SparkPeople user MALMCDONALD.