Recipe

Ginger-Spiced Pumpkin Muffins

I call these Muffins with a Mission! Enjoy one as a midday snack, or couple with an egg, fat-free yogurt, or glass of milk for a balanced breakfast. Either way, it’s win/win — just 131 calories and created to help ease the aches and pains of arthritis.

I call these Muffins with a Mission! Enjoy one as a midday snack, or couple with an egg, fat-free yogurt, or glass of milk for a balanced breakfast. Either way, it’s win/win — just 131 calories and created to help ease the aches and pains of arthritis.

  • Prep time
  • Total Time
This recipe makes 12 Servings
Ingredients:
  • oil spray
  • 1/2 cup sugar, brown (packed)
  • 1 1/2 cups whole-wheat pastry flour (if you can’t find whole-wheat pastry flour, may substitute regular whole-wheat flour)
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon Kosher salt
  • 1 egg
  • 1 cup fat-free milk
  • 1/2 cup 100% pure pumpkin puree
  • 1/4 cup canola oil
  • 1/2 teaspoon orange peel (zest), grated
Preparation:

Preheat the oven to 375°F. Lightly spray 12 muffin cups with nonstick oil spray.

In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger, and salt.

In a small bowl, beat the egg for 30 seconds, until foamy. Add the milk, pumpkin, oil, and orange zest. Beat well. Add the egg mixture to the flour mixture, and stir until the flour mixture is moistened.

Fill the muffin cups three-quarters full with batter. Bake for 15 minutes, until the tops spring back when you touch them with a finger. Turn out muffins onto a wire rack to cool. Once cool, you can freeze the muffins, tightly wrapped, for up to 2 months.

Preparation:

Preheat the oven to 375°F. Lightly spray 12 muffin cups with nonstick oil spray.

In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger, and salt.

In a small bowl, beat the egg for 30 seconds, until foamy. Add the milk, pumpkin, oil, and orange zest. Beat well. Add the egg mixture to the flour mixture, and stir until the flour mixture is moistened.

Fill the muffin cups three-quarters full with batter. Bake for 15 minutes, until the tops spring back when you touch them with a finger. Turn out muffins onto a wire rack to cool. Once cool, you can freeze the muffins, tightly wrapped, for up to 2 months.