Recipe Name Pumpkin Gingerbread Muffins Submitted by Guest Recipe Description healthy Quantity 16 Quantity Unit muffins Prep Time (minutes) 30 Cook Time (minutes) 15 Ready In (minutes) 45

Ingredients Amount 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