Pumpkin Muffins

Ingredients

• 2 3/4 cupsall-purpose flour
• 1 cupgranulated sugar
• 1 tablespoonbaking powder
• 1 teaspoonbaking soda
• 1 teaspoonground cinnamon
• 1/2 teaspoonsalt
• 1 cupcanned pumpkin
• 3/4 cupfat-free sour cream
• 1/3 cupfat-free milk
• 1/4 cupvegetable oil
• 1 teaspoonvanilla extract
• 1 large egg
• 1 large egg white
• Cooking spray
• 1 tablespoongranulated sugar
• 1 1/2 teaspoonsbrown sugar

Preparation

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.