Pumpkin GIngerbread Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 159.1
- Total Fat: 3.7 g
- Cholesterol: 33.6 mg
- Sodium: 286.3 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 2.1 g
- Protein: 3.4 g
View full nutritional breakdown of Pumpkin GIngerbread Muffins calories by ingredient
Introduction
Tasty! Tasty!Number of Servings: 24
Ingredients
-
2 cups of whole wheat flour
1 cup of all-purpose flour
2 tsp salt
2 tsp baking soda
4.5 tsp ground ginger
3.25 tsp cinnamon
1/2 tsp nutmeg
1.75 cups pumpkin puree
8 oz applesauce - just under 1 cup
.25 cup oil (I use grapeseed)
.75 cup molasses
.5 cup brown sugar
2 Tbsp minced ginger
4 eggs
6 Tbsp water
(1 cup of raisins - optional)
Tips
This is fairly forgiving. You can up the pumpkin to 2 cups, if you take out an equal amount of applesauce.
Directions
Preheat oven to 350.
Grease the muffin pans.
Mix dry ingredients in a medium bowl.
Beat eggs in the mixer, then mix in other wet ingredients.
Add dry to wet. You can add 1 cup of raisins, if you want (not included in calories). Stir only until incorporated.
Bake 30-40 minutes, until a skewer inserted into the center comes out clean.
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user AKMAGPIE.
Grease the muffin pans.
Mix dry ingredients in a medium bowl.
Beat eggs in the mixer, then mix in other wet ingredients.
Add dry to wet. You can add 1 cup of raisins, if you want (not included in calories). Stir only until incorporated.
Bake 30-40 minutes, until a skewer inserted into the center comes out clean.
Serving Size: makes 24 muffins
Number of Servings: 24
Recipe submitted by SparkPeople user AKMAGPIE.