Autumn Sweet Potato (Or Pumpkin) Muffins - cooking recipe

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 potatoes, cooled or 3/4 cup canned pumpkin
1/2 1/2 cup rice milk or 1/2 cup 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

Preparation

Preheat oven to 375\u00b0F.
Lightly coat 12 muffin cups with nonstick cooking spray.
In a large bowl, sift and whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.
In another bowl, stir together sweet potato or pumpkin, soy milk, egg whites, oil, and vanilla until blended.
Make a well in center of dry ingredients; add milk mixture and stir just to combine.
Stir in crystallized ginger.
Spoon batter into prepared muffin cups.
Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean.
Remove muffin pan to wire rack.
Cool for 5 minutes before removing muffins from cups; finish cooling on rack.
Serve warm or cool completely and store in an airtight container at room temperature.