Ingredients for 18 servings:
1. 2 3/4 cups all-purpose flour
2. 1 cup granulated sugar
3. 1 tablespoon baking powder
4. 1 teaspoon baking soda
5. 1 teaspoon ground cinnamon
6. 1/2 teaspoon salt
7. 1 cup canned pumpkin
8. 3/4 cup nonfat sour cream
9. 1/3 cup nonfat milk
10. 1/4 cup vegetable oil
11. 1 teaspoon vanilla extract
12. 1 large egg
13. 1 large egg white
14. cooking spray
15. 1 tablespoon granulated sugar
16. 1 1/2 teaspoons brown sugar
Directions:
1. Preheat oven to 375°.
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 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.