{Low Fat} Pumpkin Spice Muffins

Have you looked at Pinterest lately? It's like the entire website rolled in cinnamon, nutmeg, and ginger and labeled itself Pumpkin Spice Pinterest. And Twitter? Uh...#pumpkinspice.

When Starbucks rolled out the Pumpkin Spice Latte this fall, they ushered in pumpkin themed deliciousness all over the world wide web. Well, I'm jumping right on that bandwagon. I was going to give these breakfast treats the unassuming title "Pumpkin Muffins," but no. They have spices in them, so I thereby declare them Pumpkin Spice Muffins.

I don't have the skills to paint my nails ombre, but this is the kind of trend I can get on board with.

{Low Fat} Pumpkin Spice Muffins
Adapted from this pumpkin bread recipe.
Makes 24 muffins

Muffins:
3 1/3 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup granulated sugar
1 cup brown sugar
2 eggs
4 egg whites
1/2 cup vegetable oil
1/2 cup non-fat or low-fat plain yogurt
2/3 cup water
15 ounce can pumpkin puree (not pumpkin pie filling)

Cinnamon Sugar Topping:
1/4 cup granulated sugar
1 tablespoon cinnamon

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, mix together granulated sugar, brown sugar, eggs, egg whites, oil, yogurt, water, and pumpkin puree. Gently stir the wet ingredients into the dry ingredients just until everything is incorporated. Fill muffin cups 3/4 full with batter.

In a small bowl, stir together sugar and cinnamon to make the topping. Generously sprinkle the muffin batter with cinnamon sugar mixture.

Bake muffins for 23-25 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, then remove muffins to finish cooling on a rack.