Pumpkin Nut Muffins

Pumpkin Nut Muffins – made low fat, with very little oil, but lots of pumpkin taste. The pecans add a little crunch in every bite that I just love!

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.

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Pumpkin Nut Muffins – low-fat, moist and full of pumpkin goodness!

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Pumpkin Nut Muffins


  • 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


  1. Preheat oven to 350°.
  2. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
  3. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk.
  4. Set aside.
  5. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick.
  6. Scrape down sides of the bowl.
  7. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
  8. Fold in chopped nuts.
  9. 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.
  10. Let them cool at least 15 minutes before serving.

Nutrition Information

Yield: 12 servings, Serving Size: 1 regular sized muffin

  • Amount Per Serving:
  • Freestyle Points: 6
  • Points +: 4
  • Calories: 162.5 calories
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 170mg
  • Carbohydrates: 23.5g
  • Fiber: 2g
  • Sugar: 14g
  • Protein: 3g
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