Low-Fat Pumpkin Ginger Muffins
| Yield: | 12 Servings |
| Categories: | Breads |
| 1 | sm | To medium sized pumpkin |
| DIVIDER | --or- | |
| 1 | cn | (large) pumpkin |
| (you will need about 1-1/2 cups of pumpkin) | ||
| 2 1/2 | c | Cake flour |
| 2 | ts | Ginger (not more; it will overpower) |
| 4 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | c | Brown sugar |
| 1/2 | c | Egg substitute (equivalent to 2 eggs) |
| 1/2 | c | Evaporated milk |
| 1 1/2 | c | Unsweetened apple sauce |
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