Pumpkin ginger muffins
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Pumpkin |
| 5 | tablespoons | Applesauce -- at room |
| Temperature | ||
| 2 | Egg whites -- whipped | |
| ½ | cup | Apple juice -- at room |
| Temperature | ||
| 2 | cups | Brown sugar -- packed |
| 1½ | cup | Unbleached flour |
| 2 | teaspoons | Baking soda |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 4½ | teaspoon | Ginger |
| 1 | teaspoon | Nutmeg |
Directions
Preheat oven at 350. Prepare muffin tins with cooking spray and flour. In a mixing bowl, combine pumpkin, applesauce, egg whites, and juice. In another mixing bowl, combine sugar, flour, baking soda, baking powder, salt, ginger, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Use an ice cream scoop to fill muffin tins two thirds full. Bake 25 minutes.
Recipe By : Great Good Food Luscious Lower Fat Cooking