With a chill in the air, weekends in the Fall are perfect for baking muffins. These pumpkin nut muffins have very little oil, but lots of pumpkin taste. The pecans add a little crunch in every bite that I just love! Enjoy them with some hot tea or a cup of pumpkin spiced latte!
This is basically a variation of my Pumpkin Bread with Pepitas, if you prefer to make these into a Pumpkin Nut Bread, the baking time will be 50 to 55 minutes.
And coincidentally, these are dairy-free for those with a milk intolerance. Not sure if they can be made gluten-free, but I think I'll test it out soon with a GF flour and see. If anyone has a favorite GF mix, feel free to comment, I heard Williams Sonoma's GF mix is really good.
Pumpkin Nut Muffins
Skinnytaste.com
Servings: 12 • Size: 1 regular sized muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 162.5 • Fat: 7 g • Carbs: 23.5 g • Fiber: 2 g • Protein: 3 g • Sugar: 14 g
Sodium: 170 mg
Ingredients:
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cups unbleached all purpose flour (King Arthur)
- 3/4 cup raw sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- baking spray
- 1/2 cup chopped pecans
Directions:
Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.
Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving.
Makes 12 muffins.
I will be making these soon! They look delish! Thanks for another great recipe!
ReplyDeleteJust in time for fall baking. Thanks for sharing. Can't wait to try them.
ReplyDeleteThis look fantastic! If we take out the pecans (not a huge fan of those) does is deduct a point? Or could I substitute for something equal value (like chocolate chips?)
ReplyDeleteGreat Queston. My son is allergic to nuts. I wonder what the points would be with semi sweet chocolate chips in place of the nuts.
DeleteI have made your recipe with Bob's Red Mill Gluten Free All Purpose flour, and it came out great! I just substituted the same amount of flour and added 1 tsp of Xanthan Gum.
ReplyDeleteThank you for the tip, I will try that!
DeleteThank you, that was going to be my next question and you answered it!
DeleteI made these this morning - nut free and GF (using Bob's red mill). They were delicious but very dense and they didn't rise S shown in the photos here. I will definitely make them again with xanthan gum. I also think they would be great if baked in a 9 x 11 pan and cut into squares with a dollop of whipped cream on top.
DeleteAlso curious about what the points (old points) would be if you omitted the pecans
ReplyDeleteI was just thinking that a pumpkin recipe would be perfect to bring to tailgating today. These look delicious and I think will fit the bill!
ReplyDeleteHere's a link to the GF flour I use all the time:
ReplyDeletehttp://52sweets.blogspot.com/p/my-favorite-gluten-free-flour-blend.html?m=1
I use it anytime traditional flour is called for and it works great. And on the plus side - it's much cheaper than Williams Sonoma's GF blend:) I'm going to try it tomorrow with this recipe - these look amazing!
Will check it out!
DeleteI usually mix rice flour with potato starch when I'm making GF, it's worked very well for me in the past. Usually a 2:1 ratio of rice flour to potato starch. If you don't want to bother with that, Bob's Red Mill All Purpose Gluten-Free Flour is really great stuff as well.
ReplyDeleteAlso, what is the difference between raw sugar and granulated sugar? Are there any health benefits to using raw sugar vs white sugar? If I use white sugar in this recipe, will it turn out the same?
Thanks Andrea, yes it will be the same, the raw sugar is simply not bleached and as processed as white.
DeleteGotcha, good to know, thank you!
DeletePS I have never commented before, but I have been a huge fan of yours since I discovered your site last year, your recipes are fabulous!
These would be amazing with macadamia nuts!
ReplyDeleteFor those of you who aren't a fan of pecans, I did a little math...Figure 12 muffins x 4 points each = 48 points total for the recipe, right? 1/2 cup of pecans = 11 points, so 48-11=37 points, divided by 12 muffins = 3.08 each! Does that help?
ReplyDeleteThanks! I kinda figured the same, but it's nice to have another opinion!!
DeleteThank you!! :) Brain wasn't really up to working that out right now! (Sad...)
DeleteYes! So 1 point less. Thanks!
DeleteSorry guys, I just put it all in the WW calculator without the nuts and its still 4 points
DeleteThese look delicious! We have a tree nut allergy so I might either swap them out for some almonds or just omit the nuts. I'm sure they will delicious either way!
ReplyDeleteI just made these but switched out the nuts for craisins (not a nut person). Fantastic!
ReplyDeleteI can't wait to make it! I've been waiting all year to dive into pumpkin foods :)
ReplyDeleteLove your cupcake liners!
Would Splenda work instead of raw sugar?
ReplyDeleteI just made them with 1/4 c. brown sugar and 1/2 c. Splenda and they turned out great.
DeleteI made these today but I didn't have any cooking spray on hand. I guess it was a necessity because half of them muffin stuck to the liner. :( Is there a certain ingredient in these muffins that makes them super sticky?
ReplyDeleteThey might have stuck because there is so little fat in them. You could try to rub butter, or light oil on a paper towel, on the inside of the muffin pan in place of cooking spray.
DeleteDo I have to use the two different types of flours? I only have white whole wheat flour on hand?
ReplyDeleteCould someone explain how this would be made if I used fresh (not canned) pumpkin? Would I need more liquid? Should I cook the pumpkin before I use it in the recipe? Thanks for any help anyone can give.
ReplyDeleteMake your own pumpkin puree. http://allrecipes.com/recipe/pumpkin-puree/ Use in place of canned pumpkin.
Deletethese looks delish, will definitely be making soon. thanks gina!
ReplyDeletexo julesinflats.com
So many pumpkin recipes around! This one looks especially fabulous!
ReplyDeleteOmg these look absolutely delicious! Mmmmmm i want one!
ReplyDeletehttp://agoodiebag.blogspot.com/
Could I substitute Greek yogurt for the vegetable oil that is in the recipe, not the spray-on, and if so, how much?
ReplyDeleteTo use an actual pumpkin, you have to cook it first, and then puree it. You also need a pie pumpkin, which are smaller. They have the flavor and texture you want. There are different ways to do this, but all require that you wash the pumpkin, remove the stem, cut it in half, remove the seeds. From here you can bake it, microwave it, steam it or even pressure cook it. Then remove the skin (which will come off easily once cooked) and puree it. Then you have pumpkin ready to use. Detailed instructions abound online.
ReplyDeleteCould you swap out oil for applesauce and the raw suar for Splenda? I want to make some jumbo muffins, how long would cooking time be?
ReplyDeleteI LOVE pumpkin spice muffins and to add a little something special I use your pumpkin cheesecake recipe as filling!
ReplyDeleteThe Cup4Cup flour at Williams Sonoma is hands down the best and most versatile gluten free flour. Pricey, yes but mimics real flour better than any other I've tried and no funny after taste, which many gf flours have.
ReplyDeleteI am having a hard time finding canned pumpkin. All I can seem to find is the pie filling :\. Will keep looking. Must make pumpkin butter and these muffins!
ReplyDeleteThese look awesome! I only have normal all purpose flour and normal whole wheat flour (not white..well it doesn't say white but it's white and a little brown. Would those be okay? What is the reasoning for part one flour and part another? I'm not much of baker so I was just wondering! Thank you!
ReplyDeleteYes! I am commenting to tell you that "yes" Williams
ReplyDeleteSonoma's C4C flour is fabulous! I am gluten free
and was excited to have found this flour. All my
baked goods taste good again. No weird after taste
like I found with other mixes. I make everything with it....pancakes,
cupcakes, Madeline's. I have even used the flour to make
apple fritters. So yummy! Only down side is that it cost
$19.99 but I am okay with that. By the way those pumpkin muffins look yummy and
I will be trying out your recipe. Thanks for sharing.
Going to make your Pumpkin Bread this week! The pecans in these muffins are a good addition!
ReplyDeleteI want to make these! I bought white whole wheat flour for the first time ( instead of whole wheat) should I just use equal amount of total flour called for in this recipe?? thanks! :-)
ReplyDeleteJust made these this morning - absolutely delicious!!
ReplyDeleteMade these this morning. My daughter and I are enjoying them for an afternoon snack too. I followed all directions except omitted pecans only because I do like nuts. Thank you for a yummy fall recipe.
ReplyDeleteSeriously? These were soo good! Not too sweet and super moist.
ReplyDeletePumpkin awesomeness! Doubled the recipe to have some for a quick breakfast this week. I didn't realize I was out of all purpose flour until it was too late, so I substituted all Whole Wheat Pastry Flour (which I'm now in love with thanks to you, Gina!). I also used half Splenda and half sugar. They were so delicious and filling!
ReplyDeleteYum! Just put them in the oven and can't wait to try them. I used milled flax seed rather than egg to have a vegan version. Love pumpkin time :)
ReplyDeleteThese are so amazing. I just ate the first one. I didn't spray the muffin liners and I had no trouble with them sticking. I think I over mixed the batter a bit but they still turned out delish!
ReplyDeleteThanks for this recipe, they are terrific.
oh yum! these would totally hit the spot right now!
ReplyDeleteThese...look.....AMAZING! *in an Oprah singing voice* I wish it was easier to bake while at school :(
ReplyDeleteBut you best believe I am on my own pumpkin madness kick! Literally.......everything, is pumpkin <3
Love love! Keep your truly wonderful recipes comin! ...and if they happen to be more pumpkin, I'd be okay with that ;)
Hi, I made these and the flavor was great but they turned out dense and not rising much. Can some brands of canned pumpkin be thicker than others?? Batter was very thick. Seemed like it needed some liquid maybe? Suggestions?
ReplyDeleteI would definitely say Cup 4 Cup is my favorite gf flour. It's worth every penny. http://cup4cup.com
ReplyDeleteMade these last night and eating one now for breakfast. REALLY good. I don't have a mixer so everything was mixed by hand with a whisk - still turned out great. Thanks for the recipe.
ReplyDeleteI made these last night as well and they are great, nice and moist. I had my doubts when I saw how thick the batter was! I love that the tastes are all subtle.
ReplyDeleteBetter Batter is by far the best gluten free all purpose flour. It contains pectin to act as a binder that you miss without the gluten. It also already has some xanthan gum so between the pectin and xanthan gum there is no need to add additional. I use it for most of my gluten free baking needs. I've tried most other flours out there and always come back to Better Batter.
ReplyDeleteIn response to the GF option: I have been GF for almost seven years, and I find the Arrowhead Mills Gluten Free Baking Mix works very well for a one-to-one replacement, and does not require adding xanthan gum or any other leavening agents. Can't wait to try out the recipe!!
ReplyDeleteHow funny! I just bought the same papers to make pumpkin muffins!!! <3
ReplyDeleteFor someone who is allergic to eggs is there a substitution that you could suggest?
ReplyDeleteThis may seem like a silly question, but is a muffin pan the same thing as a cupcake pan (12 slots)?
ReplyDeleteMade these into mini muffins today! Got about 38 out of the recipe and baked for about 13 minutes. Didn't have enough pecans, so I went 1/4 c pecans, 1/4 c craisins....quite the hit! Love it! Worked out to 2 pt+ per mini muffin. Bonus, if you just do 1/2 c craisins and leave out the nuts, it drops to 1pp per mini muffin. I see many of these in my future...I"m having to fight my 3 year old for them. Nice!
ReplyDeleteI actually made some of these last week but I added a bit of molasses to my recipe to give it a nice "spice" taste.
ReplyDeleteI made a batch last night and they are already gone! I guess I'll have to make another batch if I want breakfast tomorrow! Thanks for the fantastic recipe!
ReplyDeleteHow much regular sugar should I use instead of raw sugar?
ReplyDeleteThese look amazing, Gina! As for GF flours, I really like King Arthur Multi-Purpose GF Flour to which I add about 1/2 teaspoon of xanthan gum per cup of flour. I am not a fan of the Williams-Sonoma Cup4Cup because the first ingredient is cornstarch, which I'm sure is genetically modified, plus it's crazy expensive. Bob's Red Mill GF flour can sometimes taste a little "beany," depending on the recipe. I'll let you know if I try these muffins with a GF flour.
ReplyDeleteWhat can I substitute for the egg to make it more Vegan?
ReplyDeleteI use 1 Tbs. ground flax meal mixed with 3 Tbs. warm water and I let that sit on the counter for 15 minutes. Then add to batter. Works really well in place of 1 egg in a recipe like this.
DeleteIn a word...yummy! Made these last night and they were a big hit with the family. Next time I'll make a double batch! Thanks for all of the great recipes.
ReplyDeleteI just tried these last night and my kids LOVED them! I put a dollop of whipped cream on top and a sprinkle of cinnamon (I'm sure that changes your points system but it sure makes them pretty!). You are now my web home page, fyi..keep the recipes coming!
ReplyDeleteGina, Can I do this in a bread machine? If so do i Just throw everything in and do the 'cake' setting? I apologize if some one already posted and it has been answered.
ReplyDeleteFor GF flour, I've had really good luck with the mix from Thank God It's Gluten Free. You can purchase it from www.tgigf.com.
ReplyDeleteMade these with regular WW flour and they were absolutely delish!!! These will be my breakfast this week. Thanks Gina!
ReplyDeleteIrene
Making these today! Love me some pumpkin!
ReplyDeleteThese are delish! Made them last night. Perfect fall breakfast.
ReplyDeleteI have a question- when I make these the batter is never "liquidy" enough to pour into the cupcake liner, and when I scoop it into the tray it just sits there, why is that? The only thing I changed was using 2 Tyson applesauce instead of oil. I used trader joes pumpkin in a can.
ReplyDeleteSuper!!! Great, healthy after school snack. I made this as pumpkin bread as you also suggested. We all loved it. Thanks for your recipes!!!!
ReplyDeleteSo yummy! Serving them tonight with dinner...mushroom stroganoff. Delicious Gina!
ReplyDeleteI do not have nutmeg in the house.. will that change the flavor that much?
ReplyDeleteThese muffins are fantastic. I CAN NOT KEEP MY SON AWAY FROM THEM!
ReplyDeleteThese were great! I do agree with some other comments that the muffins were dense, more like pumpkin bread texture. I do have to say they taste very good. Thank you for sharing the recipe.
ReplyDeleteSilly question, and don't laugh: If the recipe calls for pumpkin pie spice, why not just use canned pumpkin pie filling?
ReplyDeleteBecause pumpkin pie filling isn't just spiced pumpkin puree - it also contains sugar and other ingredients that would mess up the recipe.
DeleteThese were a big hit with my son (and me)! I made mini muffins, baking them for about 11 minutes. I left out the nuts so my son could take them to school without worrying about nut allergies in his class. I froze the remaining muffins for snacks later. Thanks for another winner!
ReplyDeleteThey are in the oven baking as we speak! Can't wait to try one (:
ReplyDeleteYum! Just made these for a girls day/playdate brunch. I hand mixed all the ingredients and they came out so good. I also used truvia instead of raw sugar which knocked the WW plus points down to 3 points :) Thanks for this recipe Gina
ReplyDeleteI made these for my husband on Friday, it's Sunday and he's already begging for another batch! Needless to say they were a huge hit! I didn't even get a chance to eat one! His words 'better than pumpkin pie' and let me tell you, he loves pumpkin pie!
ReplyDeleteThanks for another great recipe!!
Tonya
Making these as mini muffins this afternoon...can't wait!
ReplyDeleteThese are so delicious. I've already made them twice. Definitely don't forget to spray the liners (as I did with my first batch) because they do stick. Awesome for breakfast!
ReplyDeleteMade these last night, but added chocolate chips (about half cup normal sized since that's what I had). Had to try one fresh out of the oven (okay, I waited a few minutes for it cool). Ate it while it was still warm and OMG!!! DELISH! Thanks Gina!
ReplyDeleteWondering if some of the sugar could be replaced with applesauce and if so, how much?
going to make these vegan tonight and just add more pumpkin in place of the egg whites. have a teacher's assistant who is vegan. making these for another TA's birthday :)
DeleteDo you have the nutritional info IF pecans aren't included? I made mine without due to food allergies and it'd be great to know along w/ the Points+ values per muffin. BTW, me and my family loved them, super moist!
ReplyDeleteThese were super yummy! For breakfast I heated them up and topped them with your pumpkin cream cheese. Even my picky eater son loved these
ReplyDeleteA new favorite in my house! I add a mashed banana, 1/4 cup oat bran and 2 tbsp ground flaxseed. I make 24 nice-sized mini- muffins at 2 PPV each. Took a batch to my Weight Watchers class this morning and they were a huge hit. Gave you credit, of course!
ReplyDeleteDisappointing! These muffins sounded delicious but aren't. They need more seasoning and the texture is heavy. I have deleted the recipe from my recipe box.
ReplyDeleteI loved the dense texture of these muffins. I was out of vegetable oil, so I substituted walnut oil and it worked well with the pecans. I'll definitely make these again - thanks, Gina!
ReplyDeleteMade these last week and making them again today. Changes:
ReplyDelete1 cup whole wheat flour
1/4 cup bread flour
1/2 cup brown sugar
= 109 calories each.
Today I am going to use the whole can of pumpkin (annoying to have less than half a cup left).
Awesome muffin and I added couple tablespoons of choc chips!! Yum. My kids love them too.
ReplyDeleteI just made this and they are delicious! Here is my blog post about them:
ReplyDeletehttp://lexslifeasanewwife.blogspot.com/2012/10/pumpkin-nut-muffins.html
Since you have to spray the muffin liners, do they stick if you just spray a non-stick muffin pan?
I made these last night, and just ate one for breakfast - yum! I added craisins instead of walnuts, used applesauce instead of oil, and added a strusel topping (1/4 cup flour, 1/4 cup brown sugar, 1 tsp cinnamon, and 2 Tbsp of melted butter). Still came out to 4 PPV making 12 muffins :)
ReplyDeleteI am obsessed with these! My husband had three the night I baked them, and they've been a great mid-morning snack for me at work. I used pecan oil instead of vegetable oil, otherwise left everything the same. So delish!
ReplyDeleteThese look great! Since you are using egg whites in a lot of your recipes, I was wondering if you had other recipes to use the yolks up, because I really don't want to throw any food away. I already made the pasta with asparagus, maybe I could substitute it with some other vegetables? Or do you have any other ideas?
ReplyDeleteI really love your recipes, I'm hoping to finally get the cup-measuring set for christmas, because calculating the quantities in the metric system is kind of annoying :-)
I love your work and hope the cookbook you are planning will come out in Europe too!
Thanks for all the time you are putting in this blog, you are great!
Greetings from Austria
P.S.: Sorry for my bad English, I haven't been using it a lot lately :-)
Just made these and they're amazing! I'm enjoying a warm one now :)
ReplyDeleteMade this as a loaf tonight -- cut the nuts and added chocolate chips and raisins! Sooo good!
ReplyDeleteI'm going to make this for my lactose-intolerant aunt on Thanksgiving. So excited to make it. Thanks for the recipe :)
ReplyDeleteSo pumpkin puree wont do here??
ReplyDeleteI made these and adjusted with coconut oil and pure pumpkin from a pumpkin and used less sugar. They were the complete bomb! I ate it really sloooooow! Mmmmmmm good! Garlic Girl
ReplyDeleteThese look delicious! my daughter has nut allergy so can I swap them out for some other seeds or just omit the nuts?
ReplyDeleteAnother Skinnytaste hit! My whole family loves them. These would be even better if they had a higher fiber conent...thinking about adding some bran, flax, etc. Any suggestion/ideas on that?
ReplyDeleteI made this recipe just a few hours ago and it was a success with my neighbors and my 9month old lil boy. I made this recipe into muffins and added:
ReplyDelete-whole wheat flour
-2 very ripe bananas
-1.5 cups of homemade pureed pumpkin
-organic rolled oats
-flax seed
-finely chopped organic walnuts
-topped each muffin with a few pepitas
My little neighbor is almost 2yrs old and he stuffed his face with 2 muffins, his mom and dad also ate 2 each. My 9month old son ate 1 cupcake himself. These came out with just a tiny hint of sweet from the banana, and they smelled fantastic. (i wish my house smelled like spice and pumpkin all year lol) SO, if you like sweet you may have to add icing to give you a sugar kick.
Thanks Skinny lady :)