Light(er) Pumpkin Muffins

Its probably very clear to most of you that I love baking with pumpkin!  Fall is, by far, my favorite season for baking and cooking.  I just can't get enough of all of the pumpkin, apples, cinnamon and spices!

So far this season, I've made my pumpkin cream cheese muffins, pumpkin blondies, mini caramel apple tarts, healthy pumpkin banana muffins, apple toffee blondies and Bakerella's pumpkin chip cookies.  However, the my very first pumpkin baking of the season was done making this light muffins.  They are light and fluffy and full of pumpkin flavor. 

If you have any favorite Fall recipes to share, please send them my way!

Light(er) Pumpkin Muffins
Source:  adapted from Good Housekeeping

Ingredients
1 cup packed light brown sugar
2 large egg whites
1 cup pure pumpkin (not pumpkin pie mix)
1/4 cup canola oil
1/3 cup 2% plain yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
Topping:
1 teaspoon cinnamon
3 tablespoons granulated sugar

Directions
Preheat oven to 350 F degrees.  Line muffins tins with paper liners.  Set aside.

In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.

In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.

Pour batter into prepared muffins cups. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.

Let cool for 3-5 minutes, then remove muffins from tin. In a small bowl, combine 1 teaspoon of cinnamon and 3 tablespoons of sugar. While the muffins are still warm, dip each one in the mixture, coating top with the cinnamon sugar.  Cool completely on wire rack.