Hearty Pumpkin Muffins
These healthy muffins are made with canned pumpkin, whole wheat flour, wheat or oat bran, egg whites, spices and applesauce, and less sugar and oil than some recipes.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup wheat or oat bran
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon ginger
- 4 egg whites, beaten
- 1 1/2 cups pumpkin puree
- 1/4 cup white sugar
- 1 cup unsweetened applesauce
- 2 tablespoons vegetable oil
- 1 teaspoon honey
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Method
Preheat the oven to 350 degrees F. In a medium bowl, mix together whole wheat flour, bran, baking powder, soda, & spices; set aside. In a large bowl, beat egg whites until almost frothy; add applesauce, oil, pumpkin, and honey. Slowly pour into flour mixture, and fold until just blended (do not over beat!). Pour into nonstick muffin cups or nonstick-sprayed muffin tins. Bake about 25 to 30 minutes. Remove muffins from the oven, and let cool slightly in pans. Remove from the pan, and let cool completely--if you can!
Notes:
Number of Servings: 18
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