Breakfast

Rhubarb, Ginger, and Pumpkin Muffins is for Breakfast.

Rhubarb, Ginger, and Pumpkin Muffins takes several minutes to prepare.

Rhubarb, Ginger, and Pumpkin Muffins takes several minutes to cook.

Rhubarb, Ginger, and Pumpkin Muffins makes 24 servings.

The ingredients for Rhubarb, Ginger, and Pumpkin Muffins are:

2 1/2 cups whole wheat all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup brown sugar (packed)
1 cup canned pumpkin
3/4 cup plain yogurt
1 teaspoon vanilla
1 egg
1/2 tablespoon canola oil
2 teaspoons ground ginger
1 tablespoon mined fresh ginger
2 cups chopped rhubarb

Here is how you make Rhubarb, Ginger, and Pumpkin Muffins:

Preheat oven to 350F. In a large bowl whisk together flour, cinnamon, baking soda, and salt. In a separate bowl combine pumpkin, brown sugar, yogourt, vanilla, egg, oil and gingers. Using a mixer combine for about 2 minutes on medium. Pour wet ingredients into dry and stir until just combined, stir in rhubarb. Spray your muffin tins with Pam and then fill cups. . Bake for 20-30 minutes or until a toothpick comes out clean. Allow to cool on a rack for 10 minutes before removing from the pan.I have a weird muffin tin (somewhere between small and mini), so it made 24 muffins. I believe a normal one would make 12Serving Size: Makes 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user YISMET.

The nutritional information for Rhubarb, Ginger, and Pumpkin Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 92.8

• Total Fat: 1.0 g
• Cholesterol: 8.7 mg
• Sodium: 7.6 mg
• Total Carbs: 19.7 g
• Dietary Fiber: 2.1 g
• Protein: 2.5 g