Brunch

Pumpkin GIngerbread Muffins is for Breakfast, Snack.

Pumpkin GIngerbread Muffins takes 10 minutes to prepare.

Pumpkin GIngerbread Muffins takes 40 minutes to cook.

Pumpkin GIngerbread Muffins makes 24 servings.

The ingredients for Pumpkin GIngerbread Muffins are:

2 cups of whole wheat flour
1 cup of all-purpose flour
2 tsp salt
2 tsp baking soda
4.5 tsp ground ginger
3.25 tsp cinnamon
1/2 tsp nutmeg
1.75 cups pumpkin puree
8 oz applesauce - just under 1 cup
.25 cup oil (I use grapeseed)
.75 cup molasses
.5 cup brown sugar
2 Tbsp minced ginger
4 eggs
6 Tbsp water
(1 cup of raisins - optional)

Here is how you make Pumpkin GIngerbread Muffins:

Preheat oven to 350. Grease the muffin pans.Mix dry ingredients in a medium bowl.Beat eggs in the mixer, then mix in other wet ingredients.Add dry to wet. You can add 1 cup of raisins, if you want (not included in calories). Stir only until incorporated.Bake 30-40 minutes, until a skewer inserted into the center comes out clean.Serving Size: makes 24 muffinsNumber of Servings: 24Recipe submitted by SparkPeople user AKMAGPIE.

The nutritional information for Pumpkin GIngerbread Muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 159.1

• Total Fat: 3.7 g
• Cholesterol: 33.6 mg
• Sodium: 286.3 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 2.1 g
• Protein: 3.4 g

The dietary needs meet for Pumpkin GIngerbread Muffins is Lactose Free