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Pumpkin-Ginger Muffins

Contributed by: Chris WebAdmin. of

Pumpkin is full of beta-carotene and vitamin A, so these muffins especially are healthful as well as deliciously spicy.


  • Nonstick canola oil spray
  • 21/2 cups whole wheat flour (spoon into measuring cup and level top)
  • 11/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup packed dark brown sugar
  • 3/4 cup canned pumpkin
  • 3/4 cup plain nonfat yogurt
  • 1 large egg
  • 1 tablespoon canola oil
  • 2 teaspoons grated fresh ginger (use the small holes on a box grater)


Position a rack in the center of the oven and preheat to 350 F. Lightly spray twelve 23/4-inch-by-11/2-inch nonstick muffin cups with nonstick spray.

In a medium bowl, whisk the flour, baking soda, cinnamon and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the brown sugar, pumpkin, yogurt, egg, oil and ginger until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the pumpkin mixture. Using a spoon, stir just until combined. Do not overmix.

Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or completely cool on the rack at room temperature.

Serving Size: Makes 12 muffins

Nutritional Information: Each muffin: Calories 183 (10 percent from protein; 80 percent from carbohydrates; 10 percent from fat), Protein 5 grams, Carbohydrates 38 grams, Fat 2 grams (less than 1 gram saturated fat), Cholesterol 18 milligrams, Sodium 149 milligrams

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