Description
These Pumpkin Nut Muffins are a delightful fall treat combining the rich flavors of pumpkin and warming spices with crunchy pecans. Perfectly moist and lightly sweetened, they make an ideal snack or breakfast option to enjoy during the cooler months.
Ingredients
Scale
Dry Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cup 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
Other
- baking spray
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s hot enough for baking the muffins evenly.
- Prepare Muffin Tin: Line a muffin tin with paper liners and lightly spray them with baking spray to prevent the muffins from sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt until fully combined.
- Combine Wet Ingredients: In a large bowl, mix the canned pumpkin, vegetable oil, egg whites, and vanilla extract. Beat the mixture at medium speed until it becomes thick and smooth. Scrape down the sides of the bowl as needed.
- Incorporate Dry Into Wet: Add the dry ingredient mixture to the wet mixture. Blend at low speed just until combined to avoid over mixing, which can affect the muffin texture.
- Add Nuts: Carefully fold in the chopped pecans to distribute them evenly throughout the batter.
- Fill Muffin Tins: Pour the batter into the prepared muffin liners, filling each about three-quarters full for proper rising.
- Bake: Place the muffin 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: Remove the muffins from the oven and allow them to cool in the pan for at least 15 minutes before serving to ensure they set properly and are easy to handle.
Notes
- These muffins are perfect for cozy fall weekends, offering the comforting flavors of pumpkin and spices.
- Using paper liners sprayed with oil helps in easy removal and cleanup.
- Do not over mix the batter to keep the muffins tender and light.
- Substitute pecans with walnuts if preferred for a different nutty flavor.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 regular sized muffin
- Calories: 162.5 kcal
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg
