Tasty Pumpkin Gingerbread Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
3 Cups Granulated Sugar1 Cup Unsweetened Applesauce4 large eggs1 (15 oz) can of Pumpkin Puree1 TBS Ground Ginger1 TBS Ground Allspice1 TBS Ground Cinnamon1 TBS Ground Cloves2 Cups White Flour1 1/2 Cups Whole Wheat Flour2 tsp Baking Soda1/2 tsp Baking Powder
1. Preheat oven to 350 degrees F (175 degrees C). Prepare muffin tin with cooking spray (can also use two loaf pans for this recipe and make bread).
2. In a large mixing, combine sugar, applesauce and eggs; beat until smooth.
3. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
4. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Fill muffin tins approximately 2/3 to 3/4 full (or divide among two loaf pans).
5. Bake in preheated oven until toothpick comes out clean, about 20-30 minutes (or 1 hour if making bread).
Serving Size: Makes 48 muffins, or 2 loaves of bread
Number of Servings: 48
Recipe submitted by SparkPeople user ANEWLEAF81.
2. In a large mixing, combine sugar, applesauce and eggs; beat until smooth.
3. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
4. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Fill muffin tins approximately 2/3 to 3/4 full (or divide among two loaf pans).
5. Bake in preheated oven until toothpick comes out clean, about 20-30 minutes (or 1 hour if making bread).
Serving Size: Makes 48 muffins, or 2 loaves of bread
Number of Servings: 48
Recipe submitted by SparkPeople user ANEWLEAF81.
Nutritional Info Amount Per Serving
- Calories: 98.3
- Total Fat: 0.6 g
- Cholesterol: 16.1 mg
- Sodium: 67.4 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
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