Healthy Pumpkin Gingerbread Muffins
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 12 muffins
 
Ingredients
  • 1 egg
  • 2 egg whites
  • 3 Tbsp butter, melted (could also use coconut oil)
  • 1 cup canned pumpkin
  • ¼ cup molasses
  • ⅓ cup stevia for baking (I used NuNaturals MoreFiber baking blend)
  • 1½ cups oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground powdered ginger
  • ½ tsp cinnamon
  • ¼ tsp allspice
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl or stand mixer, mix together all the wet ingredients and sugars until smooth (melted butter, eggs, stevia, pumpkin, molasses).
  3. Then, add in all the dry ingredients (oat flour to allspice) and mix until blended.
  4. Pour into muffin tins and bake for 15-17 minutes until cooked through. When done they should spring back when touched.
  5. Store in an airtight container in the fridge. They also freeze well.
Nutrition
Serving size: 1 muffin Calories: 109 Fat: 4.1 g Saturated fat: 2.2 g Carbs: 16.4 g Sugar: 0.7 g Sodium: 234 mg Fiber: 3 g Protein: 3 g Cholesterol: 23 mg
Recipe by Busy But Healthy at http://www.busybuthealthy.com/healthy-pumpkin-gingerbread-muffins/