Autumn Sweet Potato (or Pumpkin) Muffins

“These are delicious muffins with a unique ingredient... crystallized ginger! They're perfect on a crisp Autumn morning, or anytime for that matter. They're also dairy-free and low-fat! The recipe is from Mags2003 on the IBS message boards at www.helpforibs.com.”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Lightly coat 12 muffin cups with nonstick cooking spray.
  3. In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
  4. In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
  5. Make a well in center of dry ingredients; add milk mixture and stir just to combine.
  6. Stir in crystallized ginger.
  7. Spoon batter into prepared muffin cups.
  8. Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
  9. Remove muffin pan to wire rack.
  10. Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
  11. Serve warm or cool completely and store in an airtight container at room temperature.

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