- 1/2 C canned pumpkin
- 1/2 C skim milk
- 2 eggs whites or enough egg
substitute to equal 1 egg
- 2 C reduced fat baking mix
- 1/4 C sugar
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 2 T sugar
- 1 T reduced fat baking mix
- 1/4 tsp cinnamon
- 2 tsp butter, cold
Preheat the oven to 400 degrees.
Spray a muffin tin with a non stick cooking
spray.
In a large mixing bowl stir together the
pumpkin, milk and egg until smooth.
In a separate mixing bowl sift together the
2 C baking mix and 1/4 C sugar.
Add in the cinnamon, ginger and nutmeg and
blend well.
Pour the batter into each muffin cup.
In a small bowl mix together the 2 T sugar,
1 T of baking mix and the 1/4 tsp of
cinnamon.
Cut in the butter until mixture becomes
crumbly.
Sprinkle the mixture over the top of the
muffin batter.
Bake 15 minutes or until a toothpick
inserted comes out clean, be sure not to
overcook.
Stirring the batter too long can make for
hard muffins. Only stir long enough to
moisten any dry ingredients. Lumps are just
fine when it comes to muffin batter.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
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