Ingredients for Autumn Sweet Potato Or Pumpkin Muffins
- All Purpose Flour
- Light Brown Sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Cinnamon
- ½ teaspoon ground ginger
- Sweet Potatoes
- Soymilk
- 2 large egg whites
- Canola Oil
- 1 teaspoon vanilla extract
- ½ cup crystallized ginger
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How to Make Autumn Sweet Potato Or Pumpkin Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground ginger.
- In a separate bowl, combine 1 ½ cups cooked and mashed sweet potato or pumpkin puree, 1 cup soy milk, 2 large egg whites, ¼ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk until well combined.
- Create a well in the center of the dry ingredients. Gradually add the wet ingredients, mixing gently until just combined. Do not overmix.
- Stir in ½ cup crystallized ginger.
- Fill the prepared muffin cups about ¾ full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
55g
Fat
1g
Carbs
9g
