Pumpkin Pecan Muffins
Breakfast
Prep time:
15 mins
Total time:
40 mins
INGREDIENTS
- ½ cup whole wheat flour
- ¾ cup all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking soda
- 1 ¼ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon each ginger, nutmeg, & salt
- 1 ½ cups pumpkin puree
- 2 tablespoons canola oil
- 1 extra large egg
- 1 ½ teaspoon vanilla extract
- ½ cup toasted pecans, chopped
INSTRUCTIONS
- Preheat oven to 350°. Line a muffin tin with paper liners.
- In a medium bowl, combine flours, sugar, baking soda, cinnamon, allspice, ginger, nutmeg & salt with a wire whisk. Set aside.
- In a large bowl, mix together pumpkin puree, canola oil, egg & vanilla. Beat at medium-speed until well combined. Scrape down sides of the bowl.
- On low-speed, add dry ingredients to wet ingredients. Mix just until combined. Using a rubber spatula, fold in chopped pecans.
- Portion batter evenly into 12 muffin cups. Bake 22-24 minutes, or until toothpick is inserted & comes out clean.
NUTRITION INFORMATION
SERVING SIZE:
1 muffin
CALORIES:
150
FAT:
6 g
CARBOHYDRATES:
22 g
SODIUM:
110 mg
FIBER:
2 g
PROTEIN:
3 g
CHOLESTEROL:
15 mg
Delicious Dietitian-Approved
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APPETIZERS/SNACKS
BREAKFAST
ENTRÉE
DESSERT
PASTA
SOUP
SALAD
SIDE
