Ginger-Spiced Pumpkin Muffins

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Ginger-Spiced Pumpkin Muffins calories by ingredient


Introduction

I found this recipe in "Walking Fit" a "Prevention Magazine" Spin-Off. I made a batch and really enjoyed them, so I wanted to share them with my Spark friends. Not too many calories and very delicious. Good for Holidays! I found this recipe in "Walking Fit" a "Prevention Magazine" Spin-Off. I made a batch and really enjoyed them, so I wanted to share them with my Spark friends. Not too many calories and very delicious. Good for Holidays!
Number of Servings: 1

Ingredients

    1 1/2 cups whole wheat flower
    1/2 cup packed brown sugar
    2 tsp baking powder
    1 tsp ground cinnamon
    1 tsp ground ginger
    1/2 tsp salt
    1 egg
    1 cup skim or fat-free milk
    1/2 cup canned 100% pure pumpkin
    1/4 cup canola oil
    1/2 tsp freshly grated orange zest
    Candied orange peel for garnish (optional)

Directions

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.