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Recipes - Pumpkin Gingerbread Muffins Recipe

Recipe Name

Pumpkin Gingerbread Muffins

Submitted by

Guest

Recipe Description

healthy

Quantity	16	Quantity Unit	muffins	Servings
Prep Time (minutes)	30	Cook Time (minutes)	15	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



4	tablespoons	pumpkin puree, canned
2	tablespoons	Smart Balance Buttery Spread
2	medium	eggs, beaten
2 3/4	cups	Whole Wheat Pastry Flour, Bobs Red Mill
2 1/2	teaspoons	baking soda
1	tablespoon	ginger, ground
1/2	teaspoon	ginger, ground
1	teaspoon	cinnamon, ground
1/4	teaspoon	cloves, ground
1/2	teaspoon	salt
1/2	cup, packed	brown sugar
3/4	cup	molasses
3/4	cup (8 fl oz)	water

Steps

Sequence	Step

1	- Derived from Epicurious For gingerbread muffins: Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend. Using electric mixer, beat unsalted butter, pumpkin puree, and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups. Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil. Read More http://www.epicurious.com/recipes/food/views/Gingerbread-Muffins-with-Lemon-Glaze-104480#ixzz1dM6PwaIz

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