Pumpkin Spice Muffins
12 muffins
Pumpkin Spice Muffins
Fall is here and Thanksgiving is around the corner, now is the perfect time to enjoy these Pumpkin Spice Muffins. These easy to make muffins are light and aromatic with a hint of spice.
1-3/4 cup whole wheat flour 1/4 cup unsweetened applesauce
1/2 cup sugar 1/2 cup canned pumpkin
2 teaspoons baking powder 1 tablespoon flax meal
1 teaspoon ground cinnamon 3 tablespoon water
1/2 teaspoon ground ginger 1 cup unsweetened plant milk
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Calories 79, Fat 0.7g, Cholesterol 0mg, Sodium 16mg
Carbohydrates 17.2g, Fiber 1.9g, Sugars 4.9g, Protein 2.0g
1/2 cup sugar 1/2 cup canned pumpkin
2 teaspoons baking powder 1 tablespoon flax meal
1 teaspoon ground cinnamon 3 tablespoon water
1/2 teaspoon ground ginger 1 cup unsweetened plant milk
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
- Pre-heat oven to 400 degrees. Coat muffin pan with canola oil or cooking spray or use silicone muffin pan.
- Mix flax meal with 3 tablespoons water, let sit 5 minutes to gel.
- In a large bowl, combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves and dates. Mix well.
- Make a well in the center of the flour mixture: add pumpkin, flax mixture, milk and applesauce. Stir until moistened.
- Fill muffin cups 2/3 full.
- Bake in pre-heated oven 18-20 minutes.
- Loosen around the outside of the muffins using a butter knife. Remove muffins from tins, cool on wire rack.
Calories 79, Fat 0.7g, Cholesterol 0mg, Sodium 16mg
Carbohydrates 17.2g, Fiber 1.9g, Sugars 4.9g, Protein 2.0g
