About this recipe:Deliciously moist and tender muffins. To make these even lower in calories and fat, use skimmed milk instead of full fat. You can also use this recipe to make cupcakes or muffins, simply adjust the baking time accordingly.
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat an oven to 190 C / Gas 5. Grease 48 mini-muffin holes or line with paper cases.
Stir the flour, sugar, baking powder, pumpkin puree, egg whites, milk, apple sauce, salt, nutmeg, cinnamon, allspice and ginger together in a large bowl until everything is just moistened; pour into prepared muffin tins.
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.