LIVE

Gallery

Recipe Summary

prep:
10 mins
bake:
25 mins
total:
35 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degree F. Coat 12 standard-size muffin-pan cups with nonstick cooking spray, coating muffin-pan top around cups as well.

    Advertisement
  • Mix flour, brown sugar, baking powder, cinnamon, ginger, salt and allspice in large bowl. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.

  • Beat together egg substitute, pumpkin, milk and vanilla in small bowl until blended. Stir egg mixture into flour mixture just until blended. Spoon batter into muffin cups, dividing equally. Sprinkle pecans over the tops of the muffin batter.

  • Bake in 375 degree F oven for 25 minutes or until golden and a wooden pick inserted in the centers comes out clean. Remove muffins from the pan to a wire rack. Let cool slightly. Serve warm. Makes 12 muffins.

Nutrition Facts

161 calories; fat 4g; cholesterol 8mg; saturated fat 2g; carbohydrates 27g; insoluble fiber 2g; protein 4g; sodium 250mg.
Advertisement