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.
Oct. 1, 2021, 11:50 a.m.
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