Pumpkin Pecan Muffins
Nutrition Information
  • Serves: 12 muffins
  • Serving Size: 1 muffin
  • Calories: 150
  • Fat: 6 g
  • Carbohydrates: 22 g
  • Sodium: 110 mg
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 15 mg
Cuisine: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
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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
  1. Preheat oven to 350°. Line a muffin tin with paper liners.
  2. In a medium bowl, combine flours, sugar, baking soda, cinnamon, allspice, ginger, nutmeg & salt with a wire whisk. Set aside.
  3. 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.
  4. On low-speed, add dry ingredients to wet ingredients. Mix just until combined. Using a rubber spatula, fold in chopped pecans.
  5. Portion batter evenly into 12 muffin cups. Bake 22-24 minutes, or until toothpick is inserted & comes out clean.
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