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Pumpkin Muffins

October 30, 2015

Here’s the recipe for my favorite fall muffins! These pumpkin muffins are moist, tender, and get extra sweetness from the sugary topping. I found this recipe in Cooking Light magazine a few years ago, and each muffin is less 200 calories. So enjoy!

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 pumpkin puree (fresh or canned)
3/4 sour cream
1/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg plus 1 egg white
1 Tablespoon granulated sugar
1 1/2 teaspoon brown sugar


  • Coat 18-cup muffin tin with Pam cooking spray or use paper liners. Set aside.
  • Pre heat oven to 375 degrees F.
  • In a large bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, cinnamon and salt. Make a well in center of mixture.
  • In a separate bowl, whisk together pumpkin, sour cream, milk, oil, vanilla, egg and egg white.
  • Pour pumpkin mixture into well of flour mixture. Stir until just moist. (Do not over stir or muffins will be tough.)
  • Spoon batter evenly into muffin cups.
  • In a small bowl, combine 1 Tablespoon granulated sugar with brown sugar. Sprinkle evenly on top of muffins.
  • Bake 25 minutes, or until muffins spring back when touched lightly in center.
  • Remove muffins from pans immediately and cool on a wire rack.
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