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
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.
Video
Nutrition
Serving: 1regular sized muffin, Calories: 162.5kcal, Carbohydrates: 23.5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 170mg, Fiber: 2g, Sugar: 14g
- WW Points: 7