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Ingredients
| all-purpose flour (unsifted): 2 3/4 cups |
| granulated sugar: 1 cup |
| baking powder: 1 Tbl |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| canned pumpkin: 1 cup |
| fat free sour cream: 3/4 cup |
| nonfat milk: 1/3 cup |
| vegetable oil: 1/4 cup |
| vanilla extract: 1 tsp |
| eggs: 1 (large) |
| eggs: 1 (white, large) |
| cooking spray |
| granulated sugar: 1 Tbl |
| light brown sugar (packed): 1 1/2 tsp |
Pumpkin Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
18 serving(s)
Tags
- 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.