iStock Image162.5 Cals 3 Protein 23.5 Carbs 7 Fats
20 mins
25 mins
45 mins
COURSE:Breakfast, Brunch
With a chill in the air, weekends in the Fall are perfect for baking treats like these pumpkin nut muffins with added pecans.
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
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.
Serving: 1regular sized muffin, Calories: 162.5kcal, Carbohydrates: 23.5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 170mg, Fiber: 2g, Sugar: 14gBlue Smart Points:6Points +:4

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