Pumpkin Nut Muffins

With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.

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

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.

With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.

With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.

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With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.

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Pumpkin Nut Muffins

With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.

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:

  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: 1g
  • Cholesterol: 31mg
  • Sodium: 170mg
  • Carbohydrates: 23.5g
  • Fiber: 2g
  • Sugar: 14g
  • Protein: 3g
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