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Author Notes: This recipe is adapted from Cooking Light, one of my favorite low-cal, low-fat cooking magazines. My version came about by accident: I wanted the muffins, but didn't have butter or sour cream in the apartment. So, out of sheer curiosity (and because I have the patience of a two-year-old and didn't want to wait until the next day), I substituted in 1/2 cup vanilla yogurt. I think it's even better this way. The muffins are super light and moist thanks to the pumpkin and the yogurt, and the extra sprinkle of sugar on top lends a fantastic texture contrast, as well as a delicious caramelized and burnt sugar taste. —athaler11
Serves 9 muffins
- 1.5 cups flour
- 1/2 cup sugar
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 cup canned pumpkin
- 1/2 cup nonfat vanilla/original yogurt
- 1/8 cup canola oil
- 1 teaspoon vanilla
- 1 egg
- 1/2 tablespoon sugar
- 1/2 tablespoon brown sugar
- Preheat oven to 375 degrees
- Combine dry ingredients (through cinnamon)
- In separate bowl, combine wet ingredients (through egg)
- Add wet to dry, stirring with a spoon until just combined
- Spoon batter into 9 greased muffin cups
- Combine 1/2 tbsp granulated sugar and 1/2 tbsp brown sugar, and sprinkle on top of muffins
- Bake for 15-20 minutes, or until just set in center Remove immediately from muffin tin and let cool on cooling rack
- For this recipe (and more like it), please visit www.tastethentell.blogspot.com. Enjoy!!
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