Pumpkin Ginger Muffins

[Guest guest]

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.