Ginger-Spiced Pumpkin Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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from Prevention Magazine Ingredients:
1 1/2 cup whole wheat flour |
1/2 cup packed brown sugar |
2 tsp baking powder |
1 tsp cinnamon |
1 tsp ground ginger |
1/2 tsp salt |
1 egg |
1 cup skim milk |
1/2 cup canned pumpkin |
1/4 cup canola oil |
1/2 tsp orange zest |
Directions:
1. Preheat oven to 375 degrees. Lightly coat a 12 cup muffin tin with cooking spray or use liners.
2. Stir flour, sugar, baking powder, cinnamon, ginger and salt in a large mixing bowl.
3. Beat egg in a small 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 3/4 full with batter. Bake 15 to 17 minutes until tops spring back when touched with finger. Turn muffins out onto a rack to cool.
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