2 egg whites or 1 egg
1 tablespoon light margarine, or 1 1⁄2 teaspoons margarine + 1 1⁄2 teaspoons water
3⁄4 cup + 2 tablespoons canned unsweetened pumpkin
2⁄3 cup brown sugar
3⁄4 cup skim milk
2 cups all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄4 teaspoon ground ginger
1⁄2 teaspoon each ground cinnamon and nutmeg
1⁄2 cup raisins (optional)
Prep time: 10 minutes
Cook time: 25 minutes
Total cook time: 35 minutes
Preheat oven to 400°F. In a large bowl, combine egg whites, light margarine, pumpkin, sugar, and milk.
In small bowl, combine remaining ingredients.
Fold the wet ingredients into the dry ingredients until blended. Fold in raisins, if desired.
Spray muffin pan with cooking spray. Pour batter into pan and bake for 20 to 25 minutes.
Remove from pan and cool on wire rack.
Serve with creamy orange spread: Mix fat-free cream cheese, orange marmalade, and powdered sugar to taste.