Gingerbread Muffin

I modified a Weight Watchers Recipe for Gingerbread cupcakes due to lack of an ingredient, and they were 2 points instead of 3

So hear it is.  (i bet based on the chocolate pumpkin muffin I could have left the eggs out too.) I also ignored the whipped topping which saved some points too.

Ingredients:
2 spray(s) cooking spray

1 1/2 cup(s) all-purpose flour
1 cup(s) whole-grain wheat flour
2/3 cup(s) sugar
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 cup(s) molasses
3 large egg white(s)
16 oz Tree of Life Organic pumpkin puree


Directions:
Preheat oven to 325°F. Coat two 12-cup muffin tins with cooking spray.


Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add pumpkin, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 3/4 full with batter.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve
 
Here is the original if you want that one:
 
Ingredients:
2 spray(s) cooking spray
1 1/2 cup(s) all-purpose flour
1 cup(s) whole-grain wheat flour
2/3 cup(s) sugar
2 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground allspice
1 cup(s) molasses
3 large egg white(s)
1 1/2 cups unsweetened apple sauce

Directions:
Preheat oven to 325°F. Coat two 12-cup muffin tins with cooking spray.
Combine flours, sugar, baking soda, ginger, cinnamon and allspice in a large bowl; mix well. Add applesauce, molasses and egg whites; stir until mixture is moist and well-combined. Fill each muffin tin 3/4 full with batter.

Bake until a toothpick inserted in center comes out clean, about 40 minutes. Cool cupcakes to room temperature and serve  with whip topping.


Connor and Julianna enjoyed these as a treat after coming out to StrollerFit is the cold weather today, I know you will too, either version.