Pumpkin Muffins

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.

Ingredients:
1 1/2 cups flour
1/2 cup sugar
1/2 tbsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 cup canned pumpkin
1/2 cup nonfat vanilla/original yogurt
1/4 cup nonfat milk
1/8 cup canola oil
1 tsp vanilla
1 egg
1/2 tbsp sugar
1/2 tbsp brown sugar

Directions:
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

9 muffins