Pumpkin ginger muffins

Yield: 20 servings

Measure 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

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

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