Pumpkin Pecan Muffins
Cuisine: Breakfast
Prep Time:
Cook Time:
Total Time:
Serves: 12 muffins
- 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
- 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.
Serving Size: 1 muffin Calories: 150 Fat: 6 g Carbohydrates: 22 g Sodium: 110 mg Fiber: 2 g Protein: 3 g Cholesterol: 15 mg
Recipe by JTA Wellness; San Antonio Dietitians at https://www.jtawellness.com/2023/06/pumpkin-pecan-muffins/
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