Pumpkin Nut Muffins
User Reviews
4.7
33 reviews
Excellent
Pumpkin Nut Muffins
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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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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.
Nutrition Information
Show Details
Serving
1regular sized muffin
Calories
162.5kcal
(8%)
Carbohydrates
23.5g
(8%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
31mg
(10%)
Sodium
170mg
(7%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 1625 kcal
% Daily Value*
| Serving | 1regular sized muffin | |
| Calories | 162.5kcal | 8% |
| Carbohydrates | 23.5g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 170mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
33 reviews
Excellent
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