Autumn Sweet Potato (or Pumpkin) Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup firmly packed light brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 3/4 cup mashed baked sweet potato, cooled or canned pumpkin
• 1/2 cup room temperature soymilk or rice milk or milk
• 4 egg whites or 2 eggs, at room temperature,lightly beaten
• 3 tablespoons canola oil
• 1 1/2 teaspoons vanilla
• 1/4-1/3 cup finely chopped crystallized ginger

Directions

1. 1

   Preheat oven to 375°F.

2. 2

   Lightly coat 12 muffin cups with nonstick cooking spray.

3. 3

   In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.

4. 4

   In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.

5. 5

   Make a well in center of dry ingredients; add milk mixture and stir just to combine.

6. 6

   Stir in crystallized ginger.

7. 7

   Spoon batter into prepared muffin cups.

8. 8

   Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.

9. 9

   Remove muffin pan to wire rack.

10. 10

    Cool for 5 minutes before removing muffins from cups; finish cooling on rack.

11. 11

    Serve warm or cool completely and store in an airtight container at room temperature.