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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.




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