Yes, they are as good as they sound.
And as they look. Drool-worthy, really.
Pumpkin Pecan Muffins
Recipe inspired by SkinnyTaste, makes 12 muffins
Ingredients
- 1/2 cup whole wheat flour
- 3/4 cups unbleached pastry flour
- 3/4 cup sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1.5 cups canned pumpkin
- 2 tbsp vegetable oil
- 2 large egg whites
- 1.5 tsp vanilla extract
- Baking spray
- 1/2 cup chopped pecans
Directions
- Preheat oven to 350°.
- Line a muffin tin with paper liners and lightly spray liners with baking spray.
- In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt. Set aside.
- In a large bowl mix pumpkin purée, oil, egg whites and vanilla. Beat at medium speed until thick.
- Add flour mixture to the wet mixture, then blend at low-speed until combined. Careful not to overmix. 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.
- Drool.
Why are pumpkin flavored things just so damn YUMMY!?
(Mom, this doesn’t mean to start your Christmas shopping now and give me all pumpkin related presents again).
Definitely a fall recipe must try!
Oh, and I’d be lying if I said these didn’t taste even better with a lil extra somethin somethin on top.
What’s your favorite pumpkin recipe for fall? Would love to try even more ideas!
Pumpkin chocolate chip muffins. I have a post in the works for tomorrow. Great minds think alike!
these look like a ‘must try’ recipe for sure! I found a recipe last year on a healthy food blog for nutella filled pumpkin muffins. picture those babies fresh out of the oven, nutella all warm and melty. holy yum!