LIGHT PUMPKIN MUFFINS
from Cooking Light Magazine. Yummy and relatively guiltless. Makes big, fluffy muffins with a slightly crispy top. 3 WW points per muffin for those who keep track.
Provided by jenpalombi
Categories Quick Breads
Time 35m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- 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.
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