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Ingredients Jump to Instructions ↓

  1. 2 cup(s) all-purpose flour 1 tablespoon(s) baking powder 1 teaspoon(s) salt 1 teaspoon(s) baking soda 1/2 teaspoon(s) ground cloves 1 teaspoon(s) cinnamon 1 teaspoon(s) ground nutmeg 2/3 cup(s) unsweetened applesauce 1 cup(s) canned pumpkin 2/3 cup(s) sugar 1/2 cup(s) fat free egg substitute fat free skim milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400ºF. Coat a 12-hole muffin tin with cooking spray. Line with cupcake wrappers if desired. Combine flour, baking powder, salt , baking soda, cloves, cinnamon and nutmeg in a large bowl. Combine applesauce, pumpkin, sugar, egg substitute and milk in a medium bowl; mix thoroughly with a wooden spoon. Add applesauce mixture to flour mixture and mix until completely incorporated. Pour batter into muffin tins so each hole is about 2/3 full. Bake for 20 to 25 minutes, or until a tester inserted in the center of a muffin comes out clean. Yields 1 muffin per serving. We use both cooking spray and muffin wrappers to prevent any batter from sticking to the top of the pan but you can use a nonstick pan instead, if you prefer.

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