calling all pumpkin lovers...

The air is a little crisper and cooler here which of course threw me into a fall frenzy. This resulted in me making my first wreath (with precious little yellow and orange flowers), decorating the house with fall decor and of course making something with pumpkin in it...this time it was pumpkin muffins. This may come as a surprise to ya'll but I get intimidated by long ingredient lists and usually skip over the recipe, however this recipe was super simple...plllease try it, it is light, yummy and a perfect fall treat. Enjoy!

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 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

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.

Fat: 3.5g
Calories: 164

(recipe and photo courtesy of cookinglight.com)