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Pumpkin Muffins Recipe

   
 

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     Pumpkin Muffins

Category   Breakfast - Brunch
Sub Category   Low-fat

Ingredients
2 cups (240 g) of Whole Wheat Flour
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 & ½ tsp cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
½ tsp ground ginger
1 tbsp (21 g) honey
 
1 tbsp (20 g) molasses
1 egg
1 egg white
½ cup (4 oz) water
1 can (15 oz) canned pumpkin

Instructions
Preheat the oven to 375 degrees. Double sift all the dry ingredients, flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and ginger. Set aside.
Whisk the egg, egg white, honey, molasses, and water in a large bowl. Mix in the pumpkin.
Add the sifted dry ingredients to the wet and stir until just mixed (you don’t see anymore dry ingredients). Don’t over mix!
Spread the muffin batter evenly into 2 6-muffin pans sprayed with non-stick cooking spray. Bake for approximately 18 minutes.


Originally Submitted
5/27/2008





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