Ginger Spiced Pumpkin Muffins 131 cals.

Ginger Spiced Pumpkin Muffins (Joy Bauer)

1/2 cup packed brown sugar
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 egg
1 cup fat free milk
1/2 cup canned 100% pure pumpkin
1/4 cup canola oil
1/2 teaspoon grated orange zest ( I omitted this because I was lazy...lol)

Preheat oven to 375 degrees. Lightly spray muffin cups (12 regular size) with nonstick spray (seriously don't use muffin tins!! I did and the muffins totally stick)
In large mixing bowl, stir together brown sugar, flour, baking powder, cinnamon, ginger and salt.
In small bowl, beat egg for 30 seconds. add milk, pumpkin, oil and zest. Beat well. Add egg mixture to flour mixture and stir until the flour mixture is moistened.
Fill muffin cups three quarters full with batter. Bake for 15 minutes. turn muffins out onto wire rack to cool. Once cool, these freeze tightly wrapped for up to 2 months.

131 calories
3 g protein
18g carb
5 g fat (0 saturated fat)
20 mg sodium
2 g fiber.