With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.
Pumpkin Nut Muffins
Pumpkin Nut MuffinsThese pumpkin nut muffins have very little oil, but lots of pumpkin flavor. 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. Either way, these will surely fill your house with the most incredible Autumn aromas. I love to have one of these for breakfast or as a snack. You can also freeze these and reheat them in the microwave.
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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More Pumpkin Recipes:
- Pumpkin Pecan Banana Bread
- Pumpkin Spiced Granola
- No Bake Pumpkin Cheesecake
- Pumpkin Cream Cheese Muffins
- Pumpkin Butterscotch Bars
Pumpkin Nut Muffins
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
Instructions
- 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.
Any tips on storing the leftover muffins? I made mine with 1 tablespoon no sugar added apple sauce and one tablespoon oil and it worked well. They are tasty but definitely stick to the paper liners. I should have listened to your tip about spraying them with nonstick spray first. Thanks for sharing!
I just made these and they are delicious. Thank you!
I see you use two kinds of flour when making muffins.   I only have all purpose.   Would it be ok to just use that?  Gina I love your recipes.   I cook almost exclusively from “ Skinnytaste. Thank you for all the wonderful recipes Gina.
Joyce C
Thank you, and yes it should be OK.
Thoughts on using coconut oil in place of Vegetable oil? I have had pumpkin muffins with coconut oil and really like the flavor. Just not sure on “conversion”. Thanks!
I can only find pumpkin purée in the fall here in my hometown.  I had several cans on hand and this is my new go-to snack recipe.  They are delicious!  I didn’t have pecans on hand so I used walnut.  They’re very moist and not heavy at all.  I made these and bagels today and I’m excited about both. Â
Moist and delicious! Not too sweet. Placed a whole pecan half on the top prior to baking. They looked perfect! Brought to share with my peers at work.
What would points be for Green?
Great, tasty, moist muffins! I must admit that I replaced the 2 egg whites with a single whole egg – which does not affect the WW Freestyle points. I made the muffins prettier by placing a large pecan piece on the top of each muffin before baking. Will definitely make these again!
Excellent!
Excellent recipe! Muffins came out fluffy and flavorful. I used 2 whole eggs (being lazy) and the entire can of pumpkin. 🎃
Hi Gina! Did you end up trying the GF? If yes, any different ratios? Thank you!
You can use an all purpose gluten free flour, such as Bob’s Red Mill, and substitute with equally.
Can I add protein powder to these, if so how much?
Do you know what the Freestyle points would be for these?
Smart Points have been updated to reflect the Freestyle program.
I’ve made these twice now they’ve come out great both times!! I use the whole can of pumpkin since there’s such a small amount left and I use raw pumpkin seeds because that’s what I had in the cabinet! Love this recipe, thank you!
What are the SP on this with no nuts? Thanks!
I love these. I have a constant supply of these. I freeze some so I always have them for my afternoon snack. A little taste of fall all year long.Â
Great idea!
This is one of my favorite recipes! Thanks. I get about 30 mini muffins out of it which is a perfect snack size!
A few variations that I have tried are adding 1/4 cup pecans and 1/4 dark mini choc chips. Also I use unsweetened applesauce for the oil and all white whole wheat flour. And I use 1/4 cup brown sugar for raw sugar. I don't know how all these change the points since I don't worry about it (I count calories and what sugar intake) but they end up being about 46 calories and 3 grams of sugar per muffin.
I cannot get white whole wheat flour where I live ( in a tiny town in British Columbia) and the shipping costs from the US are very prohibitive. What can I use in place of it?
made these…they didn't come out with rounded tops. Could it be because I used liquid egg whites? The recipe didn't call for baking powder.
Hmm, not sure?
These are great! I replaced the flour with gf Cup 4 Cup and used 2/3 C maple syrup instead of sugar. I also added raisins.
Just made these. Absolutely yummy.
Do these freeze well?
Yes!
Would there be a substitute for raw sugar?
Yes! Use about 1/3C maple syrup and must that in with Tue wet ingredients.