The Best (Healthy shhh...) Pumpkin Muffins!
Makes 16 muffins
1 ( 15 oz) can pumpkin
1/2 cup sugar
1/4 cup of brown sugar
1/2 c. egg whites
1 tsp. vanilla
3/4 c. ( 2%) evaporated milk
2/3 c. whole wheat flour
2 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.
Mix the pumpkin with the next 5 ingredients (through the evaporated milk). If you are not opposed to Splenda, you can also substitute the sugars for the same amount of Splenda.
Combine flour with the next 4 ingredients (through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.
Fill each muffin cup 2/3 full. Bake for 20 minutes and let cool for 20 minutes. Remove cupcakes from pan and chill in the refrigerator for 30 minutes.
That's it! You can serve with ice cream, or a dollop of whipped cream (or Fat Free Cool Whip works too!)