Pumpkin Muffins

Recipe as found on Cooking Light:
Ingredients
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 canned pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg
1 large egg white
Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Makes 18 muffins.

Preparation
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.

Nutritional Information
Calories: 164, Fat: 3.5g (sat 0.6g,mono 0.8g,poly 1.9g), Protein: 3.5g, Carbohydrate: 29.7g, Fiber: 1g.

Patti’s Notes: The reviews were good but many comments about them not being spicy enough so I increased spice.
I’m not opposed to using eggs but I didn’t have any and I don’t want to buy any until the produce farm opens again in November where I can get them straight from the chickens. I searched for substitutes and these three sounded the most interesting to me:

½ banana and ¼ teaspoon baking powder
or
2 tablespoons applesauce
or
3 tablespoons mayonnaise

They also said not to sub more than 2 eggs when baking.
I decided not to use mayo because I didn’t want to increase the fat content. I ended up with a combo. I used 2 T unsweetened applesauce for the whole egg and 1/4 banana with 1/8 t baking powder for the egg white. I did it that way because they already had baking powder in the recipe. They came out great!

My substitutions:
Instead of 1 cup sugar I used ½ cup sugar and ½ cup Splenda Granulated;
Increased spice to 1 ½ teaspoon cinnamon and 1 ½ teaspoon pumpkin pie spice;
Instead of ff sour cream I used Fage 0 Greek Yogurt;
Instead of ff milk I used unsweetened Almond Breeze;
Instead of veggie oil I used canola;
I increased the vanilla to 1 ½ teaspoons;
See above for egg substitutes;
I added about a tablespoon of flax seed (I didn’t measure);
I had to add a splash of almond milk (maybe 2 tablespoons) because the matter seemed a little too firm;
For the topping I used 1 tablespoon each white and brown sugar plus I added about ½ cup chopped pecans to the sugar mix before topping the muffins.

They were perfectly done in the 25 minute suggested time frame.
These came out nice and fluffy, like a cross between a cupcake and a muffin.
Very delicious.

~Source: Cooking Light

I use the foil muffin cups instead of muffin pans.

Above: All dressed up and ready to bake.

Below: fresh out of the oven.