Pumpkin Ginger Muffins

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Pumpkin Ginger Muffins

 

1 1/2 cups canned pumpkin

5 tbsps. applesauce, at room temperature

2 egg whites, whipped

1/2 cup apple juice, at room temperature

2 cups packed brown sugar

1 1/2 cups all-purpose flour

2 tsps. baking soda

2 tsps. baking powder

1 tsp. salt

4 1/2 tsps. ground ginger

1 tsp. ground nutmeg

 

Preheat oven to 350 degrees. Prepare muffin tins with

cooking spray and flour. In a mixing bowl, combine

pumpkin, applesauce, whipped egg whites, and juice. In

another bowl, combine sugar, flour, baking soda,

baking powder, salt, ginger, and nutmeg. Mix wet

ingredients with dry ingredients just until moistened.

Fill muffin tins 2/3 full. Bake for 25 minutes.

Sprinkle with cinnamon sugar as soon as taking out of

the oven if you wish.

 

 

 

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