Pumpkin Nut Muffins
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
Servings: 12 • Size: 1 regular sized muffin • Points +: 4 pts • Smart Points: 6
Calories: 162.5 • Fat: 7 g • Carbs: 23.5 g • Fiber: 2 g • Protein: 3 g • Sugar: 14 g
Sodium: 170 mg
- 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
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.
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