Ingredients Jump to Instructions ↓

  1. 2 1/2 cups all-purpose flour

  2. 1/2 cup granulated sugar

  3. 1/2 cup packed brown sugar

  4. 1 tablespoon baking powder

  5. 1 teaspoon baking soda

  6. 1 teaspoon ground nutmeg

  7. 1 teaspoon ground cinnamon

  8. 1 teaspoon ground ginger

  9. 1/2 teaspoon salt

  10. 1/2 cup milk

  11. 1/3 cup lowfat buttermilk

  12. 1/3 cup lowfat ricotta cheese

  13. 1 large egg

  14. 1 egg white

  15. 2 tablespoons vegetable oil

  16. 1 tablespoon vanilla extract

  17. 1/2 cup canned pumpkin

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C). Line a muffin pan with paper muffin cups and lightly coat them with vegetable or canola oil cooking spray.

  2. In a large bowl combine together flour, sugar, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt. Set aside.

  3. In a separate bowl combine milk, buttermilk, ricotta cheese, whole egg, egg whites, canola oil, vanilla extract and pumpkin; whisk together until smooth. Pour into dry ingredients and mix just until all ingredients are moist. Spoon batter into prepared muffin cups, filling to about 3/4th full.

  4. Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Remove from oven; cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.


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