Light Pumpkin Muffins

• 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

1. Preheat oven to 375u0b0.
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 375u0b0 for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

allpurpose, sugar, baking powder, baking soda, ground cinnamon, salt, pumpkin, nonfat sour cream, nonfat milk, vegetable oil, vanilla, egg, egg white, cooking spray, sugar, brown sugar

Taken from www.food.com/recipe/light-pumpkin-muffins-211760 (may not work)