Pumpkin and Apricot Muffins

Pumpkin and Apricot Muffins

1 3/4 cups all purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt 2 egg whites, lightly beaten
3/4 cup canned pumpkin
1/4 cup canola oil
1/3 cup brown sugar
1/3 cup non-fat milk
1/4 cup non-fat plain yogurt
1 tsp vanilla extract
6-8 dried apricots, finely chopped
2 Tbs chopped walnuts or almonds (optional)

Sift the flour, baking powder, baking soda, spices and salt into a large mixing bowl. In another bowl mix the egg whites, pumpkin, oil, brown sugar, milk, yogurt, vanilla, apricots, and optional nuts. Add the wet ingredients to the dry ingredients, stirring as little as possible to incorporate.

Divide the mixture among twelve muffins cups that have been greased or sprayed with a cooking spray. Bake in the middle of a preheated 400F (200C) oven for 20 to 25 minutes, or until the top of the muffins spring back when pressed.

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