Description
These Pumpkin Nut Muffins are a delightful fall treat combining the warm spices of pumpkin pie spice with the nutty crunch of chopped pecans. Made with a blend of white whole wheat and all-purpose flours and naturally sweetened with raw sugar, these muffins are moist, flavorful, and perfect for breakfast or a cozy snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
Additional
- Baking spray
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is mixed.
- Prepare Muffin Tin: Line a muffin tin with paper liners and lightly spray these liners with oil to make sure the muffins release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, unbleached all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt until evenly combined. Set this mixture aside.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, vegetable oil, egg whites, and vanilla extract. Beat at medium speed with a mixer until the mixture becomes thick and smooth. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
- Combine Wet and Dry: Slowly add the dry flour mixture to the wet pumpkin mixture. Blend at low speed just until combined, being careful not to over mix, which can make the muffins tough.
- Fold in Pecans: Gently fold the chopped pecans into the batter, distributing them evenly throughout.
- Fill Muffin Tin and Bake: Spoon the batter into the prepared muffin tin, filling each cup evenly. Place the tin on the center rack of the oven and bake for 24 to 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for at least 15 minutes before serving to let them set and develop flavor.
Notes
- These pumpkin nut muffins are perfect for fall weekends when a cozy treat is just what you need.
- Using a mixture of whole wheat and all-purpose flour adds fiber while keeping muffins tender.
- Be sure not to over mix the batter to maintain a light and fluffy texture.
- Chopped pecans add a pleasant crunch and complement the warm spices beautifully.
Nutrition
- Serving Size: 1 regular sized muffin
- Calories: 163 kcal
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg
