Pumpkin Muffins

These Pumpkin Muffins are very easy to make and very tasty.

Ingredients:
2 3/4 cups all-purpose flour
1 cup granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 large egg
1 large egg white
Cooking spray
1 Tbsp granulated sugar
1 1/2 tsp brown sugar

Directions:
Preheat oven to 375 degrees.

Lightly spoon flour into dry measuring cup; 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 batter into 18 muffin cups coated with cooking spray.

Combine 1 Tbsp granulated sugar and brown sugar; sprinkle over muffins.

Bake for 25 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately; cool on wire rack.

Yield: 18 servings

Notes from Kitchen of Reality:
-I use my 1.5 oz ice cream scoop to measure the batter and ensure equally sized muffins. I made 21 this way.
-I doubled the topping to give the tops extra crunch. The way it is written now, the sugar melts into the top and doesn't give it any crunch.