- 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 fat-free sour cream
- 1/3 cup fat-free 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
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.
- Yield: 18 servings (serving size: 1 muffin)
These spicy pumpkin muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar in the recipe creates a crunchy topping that contrasts with the moist, tender muffins.
|Calories per serving:||164|
|Calories from fat per serving:||19%|
|Fat per serving:||3.5g|
|Saturated fat per serving:||0.6g|
|Monounsaturated fat per serving:||0.8g|
|Polyunsaturated fat per serving:||1.9g|
|Protein per serving:||3.5g|
|Carbohydrates per serving:||29.7g|
|Fiber per serving:||1g|
|Cholesterol per serving:||12mg|
|Iron per serving:||1.2mg|
|Sodium per serving:||269mg|
|Calcium per serving:||78mg|