Ingredients
| 2 |
cups Whole Wheat Flour |
| 1 |
tsp baking soda |
| 1 |
tsp baking powder |
| 1/4 |
tsp salt |
| 1 |
tsp cinnamon |
| 1 |
tsp ground nutmeg |
| 1/2 |
tsp ground cloves |
| 1/2 |
tsp ground ginger |
| 1 |
tbsp honey |
| 1 |
tbsp molasses |
| 1 |
egg |
| 1 |
egg white |
| 1/2 |
cup water (4 oz) |
| 15 |
oz pumpkin |
Directions
- Preheat the oven to 375 degrees.
- Double sift all the dry ingredients, flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Whisk the egg, egg white, honey, molasses, and water in a large bowl. Mix in the pumpkin.
- Add the sifted dry ingredients to the wet and stir until just mixed (you don’t see anymore dry ingredients). Don’t over mix!
- Spread the muffin batter evenly into 2 6-muffin pans sprayed with non-stick cooking spray.
- Bake for approximately 18 minutes.
Categories
Breakfast, Brunch, Dessert
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