RECIPE: Pumpkin Muffins

These delicious pumpkin muffins make a perfect winter dessert. The recipe yields 18 muffins at 164 calories each.

INGREDIENTS: 

• 2 3/4 cups all-purpose flour (you can also
  
  substitute gluten-free 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 milk (your choice: almond, soy, rice, dairy)
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg white
• olive oil spray
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons brown sugar

INSTRUCTIONS:

1. Preheat oven to 375 degrees.
2. 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.
3. 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.
4. Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.
5. 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.

Recipe & photo submitted by Gaby N.