Pumpkin Muffins

Who cares if it is Spring- pumpkin muffins are too good to only have in the Fall! These tasty muffins are so easy and so healthy.  With the addition of chocolate chips and yummy topping, these low fat muffins have all of the flavor of a good old fashioned muffin.  These are a family favorite and we guarantee that they will be a favorite of yours too!  Enjoy these muffins, without having to worry about getting a muffin top :)

Ingredients:

2 3/4 cup flour

1 cup granulated sugar

1 TBS baking powder

1 tsp baking soda

2 1/2 TBS cinnamon

1/2 tsp salt

1 1/2 cup canned pumpkin

3/4 cup fat free sour cream

1/4 cup applesauce

1 egg

1 egg white

1 tsp vanilla extract

1/3 cup non-fat milk

1 cup mini semi-sweet chocolate chips, optional

1/4 cup pecans, finely chopped, optional

Topping:

2 TBS granulated sugar

3 tsp brown sugar

1/4 tsp cinnamon

Directions:

Preheat oven to 375 F and spray 2 muffin tins with non-stick cooking spray.  In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.  In another bowl, combine pumpkin, sour cream, applesauce, egg, egg white, vanilla, and non-fat milk.  Add the wet ingredients into the dry ingredients and stir just until combined.  Add chocolate chips and half of the chopped pecans and stir just until evenly dispersed in the batter.  Fill each muffin tin to the top.  In a small bowl, mix together the topping of sugar, brown sugar, and cinnamon.  Sprinkle each muffin with the remaining half of pecans and then top the pecans with the sugar topping.   This recipe will make about 17-18 muffins.  Bake for 25 minutes or until toothpick comes out clean.  Enjoy!