Pumpkin Muffins 1/2 c Fat-free sour cream
1/3 c Molasses
1 c Pumpkin
1 Egg white; whipped
1 3/4 c Unbleached flour
3/4 c Brown sugar; packed
1/2 ts Baking soda
1/2 ts Baking powder
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/4 ts Ginger
Preheat oven to 350. Prepare
8 muffin pans with cooking spray and flour; set aside. In a mixing
bowl, combine sour cream, molasses, pumpkin, and egg white. In
another mixing bowl, combine flour, sugar, baking soda, baking
powder, cinnamon, nutmeg, cloves, and ginger. Mix wet ingredients
with dry ingredients just until moistened. Use an ice cream scoop to
fill muffin pans two thirds full. Bake for about 15 minutes.
Pumpkin Muffins printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return. |