Recipe of the Week: Pumpkin Gingerbread Muffins

Variety is the spice of life. Trying a new recipe each and every week is something that works well for me. Enjoy!

2 ½ cups whole wheat flour

1 ¼ teaspoon baking soda

1 teaspoon ground ginger

1 ½ teaspoons ground cinnamon

1 teaspoon ground allspice

1 cup frozen apple juice concentrate

15 ounce canned pumpkin

½ cup oil

¾ cup molasses

¾ cup plus 2 tablespoons orange juice

2 large eggs

• Combine dry ingredients.
• Combine wet ingredients (Note: if you use the same liquid measuring up for the oil and molasses…putting the oil in first…both will pour out smoothly to the mixing bowl). Whisk.
• Combine everything…allow to sit for 10 minutes.
• Spray muffin top or regular muffin pans. Put batter in pans.
• Bake at 350 degrees F. until a toothpick inserted in the center comes out clean.