Ginger-Spice Muffins

1 cup white whole wheat flour
1/2 cup flour
2 tsp pumpkin pie spice
1 tsp ground ginger
1 tsp baking soda
1/4 tsp table salt
1/2 cup brown sugar, packed dark brown-variety
1 cup pumpkin, canned
3 tbsp canola oil
1/3 cup plain fat-free yogurt
3 tbsp molasses
2 large egg whites

1. Preheat oven to 350°F. Coat 12 muffin holes with cooking spray or use cupcake liners.
2. In a large bowl, whisk together flour, pumpkin pie spice, ginger, baking soda and salt.
3. In another bowl, combine sugar, pumpkin puree, oil, yogurt, molasses and egg. With an electric mixer on medium speed, mix for 1 to 2 minutes (or mix by hand).
4. Make a well (a scooped out indention) in center of dry ingredients; pour in liquid mixture and gently fold to just combine (batter will be lumpy).
5. Evenly pour batter into prepared muffin pan about two-thirds full. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Yields 1 muffin per serving.

Serving Size: makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user VAL_LYNNE.