Ingredients
48
48 servings
- •3 cups all-purpose flour
- •1 ¼ cups white sugar
- •4 teaspoons baking powder
- •1 (15 ounce) can pumpkin puree
- •4 egg whites
- •1 cup milk
- •½ cup applesauce
- •1 ½ teaspoons salt
- •1 teaspoon ground nutmeg
- •¼ teaspoon ground cinnamon
- •¼ teaspoon ground allspice, or more to taste
- •¼ teaspoon ground ginger
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Grease 48 mini-muffin cups or line with paper muffin liners.
- Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, applesauce, salt, nutmeg, cinnamon, allspice, and ginger together in a large bowl until everything is just moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Allow to cool completely on a wire rack before serving.
Nutritional Facts
Per 48 servings
- Calories: 57
- Carbohydrate: 13g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 6g
Related Recipes
Mini Pumpkin Muffins with Orange Drizzle
Perfect Pumpkin Muffins
Pumpkin Muffins with a Twist
Pumpkin Muffins II
Light Pumpkin Chocolate Chip Muffins
Easy Pumpkin Muffins
Pumpkin-Chocolate Chip Muffins
Pumpkin Chip Muffins
Pumpkin Nut Muffins
Addictive Pumpkin Muffins
Pumpkin Spice Coffee Muffins
