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Low Fat Pumpkin Ginger Muffins

1 small pumpkin
2 1/2 cups cake flour
2 tsps ginger
4 tsps baking powder
1 tsp baking soda
1/2 cups brown sugar
1/2 cups egg substitute
1/2 cups evaporated milk
1 1/2 cups unsweetened apple sauce

The night before, set the pumpkin in a medium oven (about 350
degrees Farenheit) on a cookie sheet or a cake pan for about an
hour. Remove, and let cool. Peel the cooled pumpkin, and separate
the seeds and fiber out. Mash the resulting pumpkin; you will need
1 1/2 cups.

Pre-heat oven to 350 degrees Farenheit.

Mix the dry ingredients (the flour, baking soda, baking powder,
and ginger).

In a separate bowl, combine the moist ingredients, mixing thoroughly.

Add the wet ingredients to the dry ones, folding gently. Fold
until just combined; the less the better. Fill twelve muffin cups
with the batter until almost full (either spray with non-stick
cooking spray or use paper muffin cups). Bake for 25 minutes, or
until they test done with a cake tester or straw and are brown on
top.

Yield is 12 large muffins.

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