Plated + Served: Unbelievably Moist Pumpkin Mini-Muffins
By mamashighstrung on October 15, 2013
That’s what makes these Unbelievably Moist Pumpkin Mini-Muffins so, well, moist.
The ginger and the pumpkin pie spice balance the sweetness of the muffins without overpowering the pumpkin flavor. These are the flavors of fall... warm, comforting and inviting!
Unbelievably Moist Pumpkin Mini-Muffins
prep: 20 minutes
cook: 10 to 12 minutes
you’ll need… 2 cups flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon ginger
1 cup packed brown sugar
1 cup canned pumpkin
4 eggs whites
½ cup plain yogurt
¼ cup applesauce
2 tablespoons molasses
let’s get to it…
Move oven rack to center. Heat oven to 350°F. Lightly spray 30 miniature muffin cups. Combine flour, baking powder, pumpkin pie spice and ginger in a large bowl; stir to blend together the dry ingredients.
Add brown sugar, pumpkin, egg whites, yogurt, applesauce and molasses to the dry ingredientsl. Stir just until combined.
Spoon the mixture evenly into the muffin cups.
Bake for 10 to 12 minutes or until a toothpick inserted in center comes out clean.
make it special: Stir in ½ cup chocolate chips, cranberries or chopped nuts!
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