Ginger-Spiced Pumpkin MuffinsSubmitted by alleycat_lady
Makes 12 servings
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from Prevention Magazine
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Ingredients
| 1 1/2 |
cup whole wheat flour |
| 1/2 |
cup packed brown sugar |
| 2 |
tsp baking powder |
| 1 |
tsp cinnamon |
| 1 |
tsp ground ginger |
| 1/2 |
tsp salt |
| 1 |
egg |
| 1 |
cup skim milk |
| 1/2 |
cup canned pumpkin |
| 1/4 |
cup canola oil |
| 1/2 |
tsp orange zest |
Directions
- Preheat oven to 375 degrees. Lightly coat a 12 cup muffin tin with cooking spray or use liners.
- Stir flour, sugar, baking powder, cinnamon, ginger and salt in a large mixing bowl.
- Beat egg in a small bowl 30 seconds, until foamy. Add milk, pumpkin, oil and orange zest. Beat well. Add to flour mixture and stir until moistened.
- Fill muffin cups 3/4 full with batter. Bake 15 to 17 minutes until tops spring back when touched with finger. Turn muffins out onto a rack to cool.
Categories
Breads
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Serving Size 62.1g |
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Amount Per Serving |
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Total Carbohydrates 20.3g 7%
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| Vitamin A 33% |
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Vitamin C 1% |
| Calcium 7% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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