Ginger-Spiced Pumpkin Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 1/2 cups whole wheat flower1/2 cup packed brown sugar2 tsp baking powder1 tsp ground cinnamon1 tsp ground ginger1/2 tsp salt1 egg1 cup skim or fat-free milk1/2 cup canned 100% pure pumpkin1/4 cup canola oil1/2 tsp freshly grated orange zestCandied orange peel for garnish (optional)
Makes 12 Muffins
1. Preheat oven to 375 degrees F. Lightly coat 12-cup muffin tin with cooking spray (or use liner)
2. Stir flour, sugar, baking powder, cinnamon, ginger, and salt in large mixing bowl.
3. Beat egg in medium bowl 30 seconds, until foamy. Add milk, pumpkin, oil and orange zest. Beat well. Add to flour mixture and stir until moistened.
4. Fill muffin cups three-quarters full with batter. Bake 15 -17 minutes, or until top springs back when touched. Turn out muffins onto rack to cool. (Once cool, muffins can be frozen, tightly wrapped, up to 2 months.) Garnish with candied orange peel, if desired.
Number of Servings: 1
Recipe submitted by SparkPeople user HARRINGTON5.
1. Preheat oven to 375 degrees F. Lightly coat 12-cup muffin tin with cooking spray (or use liner)
2. Stir flour, sugar, baking powder, cinnamon, ginger, and salt in large mixing bowl.
3. Beat egg in medium bowl 30 seconds, until foamy. Add milk, pumpkin, oil and orange zest. Beat well. Add to flour mixture and stir until moistened.
4. Fill muffin cups three-quarters full with batter. Bake 15 -17 minutes, or until top springs back when touched. Turn out muffins onto rack to cool. (Once cool, muffins can be frozen, tightly wrapped, up to 2 months.) Garnish with candied orange peel, if desired.
Number of Servings: 1
Recipe submitted by SparkPeople user HARRINGTON5.
Nutritional Info Amount Per Serving
- Calories: 74.5
- Total Fat: 5.0 g
- Cholesterol: 212.5 mg
- Sodium: 63.0 mg
- Total Carbs: 0.6 g
- Dietary Fiber: 0.0 g
- Protein: 6.2 g
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