http://www.joybauer.com/healthy-recipes/gingerspiced-pumpkin-muffins.aspx

You wake up in the morning reach for your favorite sweater, throw on a pair of jeans, and grab your favorite boots. On the way to work you can smell the famous Starbucks Pumpkin Spice Latte dancing through the city streets. The leaves are changing colors faster than your first childhood water color painting. Have you guessed it?  Yes folks it is fall again! You now can take a deep breathe and let that cold autumn air fill your lungs. It is that time to visit the local pumpkin patch and pick some apples. Grab your best Halloween costume and hit the town.

Since as you can tell I am in the fall mood. I am also trying to eat healthier this fall. I found an awesome recipe for low fat Pumpkin Muffins. Find the receipe below. Grab a bowel and get baking!

Ingredients

  • cooking spray
  • 1/2 cup(s) sugar, brown (packed)
  • 1 1/2 cup(s) flour, whole-wheat
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon salt
  • 1 egg(s)
  • 1 cup(s) milk, fat-free
  • 1/2 cup(s) pumpkin, puree
  • 1/4 cup(s) oil, canola
  • 1/2 teaspoon orange peel (zest), grated

PREPARATION

1. Preheat the oven to 375°F. Lightly spray 12 muffin cups with nonstick cooking spray.

2. In a large mixing bowl, stir together the brown sugar, flour, baking powder, cinnamon, ginger, and salt.

3. In a small bowl, beat the egg for 30 seconds, until foamy. Add the milk, pumpkin, oil, and orange zest. Beat well. Add the egg mixture to the flour mixture, and stir until the flour mixture is moistened.

4. Fill the muffin cups three-quarters full with batter. Bake for 15 minutes, until the tops spring back when you touch them with a finger. Turn out muffins onto a wire rack to cool. Once cool, you can freeze the muffins, tightly wrapped, for up to 2 months.