Directions: |
Directions: Preheat oven to 375 degrees F. Line 12 muffin tin with paper cups or spray with nonstick spray. If you use muffin cups, make sure to spray the inside of the cups. In a large bowl whisk together flour, oats, baking powder, baking soda, and salt. Add in ginger, cinnamon, cardamom, cloves, and a pinch of nutmeg; whisk again. In a separate large bowl combine pumpkin, brown sugar, egg whites, applesauce, oil, and vanilla; mixing until smooth. Slowly whisk in milk. Add wet ingredients to dry ingredients and mix until just combined. Do not over mix! Bake for 23-27 minutes or until toothpick inserted into center of muffins comes out clean. Cool for approximately 10 minutes before transferring to wire racks to finish cooling. While muffins are cooling, you can make the vanilla bean glaze: Add softened cream cheese and powdered sugar in a bowl; mix or beat on medium speed until well blended. Add in vanilla, milk, and vanilla bean; mixing until smooth. If necessary add in a bit more milk – you want this to be glaze like consistency. Drizzle evenly over warm muffins. Enjoy!
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Personal
Notes: |
Personal
Notes: These best served slightly warm; reheat in oven for 15-20 seconds if desired. If you like sweeter muffins, increase brown sugar to 1/2 cup instead of 1/3 and bake as directed. To make muffins gluten free: use a gluten free all-purpose flour, gluten free oats, along with alcohol free vanilla extract. Muffins will stay fresh for up to 3 days, keep them in an airtight container or in a ziploc bag. Leave off the glaze and you will save around 35 calories per muffin. Muffins can be frozen!
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