Pumpkin Muffins with Candied Ginger - 23g Carbs, 1g Fiber
Serves: 12 // Preparation time: 10 minutes // Cooking time: 25 minutes
Nonstick cooking spray
1/4 cup (1/2 stick) unsalted butter
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 tsp freshly grated ginger root
1 cup all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4tsp ground allspice
1/3 cup low-fat buttermilk
1/2 cup minced crystallized ginger
1. Preheat the oven to 350 degrees F and spray 12 muffin tins
with nonstick spray.
2. Place the butter in a mixing bowl and beat at high speed with
an electric mixer for 30 seconds. Gradually add the sugar and
3. Add the egg and mix on low speed to combine. Add the pumpkin
puree and grated ginger root and mix again.
4. Sift the flour, baking soda, baking powder, salt, cinnamon,
nutmeg and allspice together.
5. Fold in half of the flour mixture. Stir in the buttermilk.
Fold in the remaining flour mixture and the crystallized ginger.
The batter should be smooth, but be careful to not over-mix.
6. Fill the prepared tins halfway with the batter. Bake until
the muffins are golden brown and a toothpick inserted into the
center of a muffin comes out clean, about 25 minutes.
7. Transfer the muffin tins to a wire rack and cool for
10 minutes before removing the muffins.
Serving Size: 1 muffin
Nutrition: 137 Calories, 4g Total Fat, 3g Saturated Fat,
2g Protein, 23g Total Carbs, 1g Dietary Fiber, 13g Sugar,
126mg Sodium, 28% Calories from Fat, 6% Calories from Protein,
67% Calories from Carbs
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