Light Pumpkin Muffins - cooking recipe

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 nonfat sour cream
1/3 cup nonfat 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\u00b0.
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\u00b0 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.