This won't give you a muffin top!

We are having a winter storm here in Houston - yes, Houston!  The roads are icy, businesses are closed, and we were expecting snow (which still hasn't come).  So I decided this was a great day for baking.  These are good for breakfast, or a winter storm snack - and this recipe is from Cooking Light, so it won't give you a muffin top!

Ingredients
2 3/4 cups all-purpose flour (I substituted half for whole wheat flour)
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
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
1 large egg
1 large egg white
Cooking spray
1 tablespoon granulated sugar
1 1/2 teaspoons brown sugar

Directions
Preheat oven to 375.  Combine flour and next 8 ingredients (through salt) in a medium bowl, stirring with a whisk.  Make a well in the center of the mixture.

Combine pumpkin and next 6 ingredients (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 from pans immediately; cool on a wire rack.