Description
These Pumpkin Nut Muffins are a delightful fall treat combining the warm flavors of pumpkin and pumpkin pie spice with a crunchy pecan twist. Made with a blend of white whole wheat and all-purpose flour, sweetened with raw sugar, and lightened by egg whites, these muffins are moist, flavorful, and perfect for a cozy weekend breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cup 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
Wet Ingredients
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
Other
- baking spray
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature by the time your batter is ready.
- Prepare Muffin Tin: Line a muffin tin with paper liners and lightly spray the liners with oil to promote easy muffin removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the canned pumpkin, vegetable oil, egg whites, and vanilla extract. Beat at medium speed until the mixture becomes thick and well blended. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
- Incorporate Dry Ingredients: Slowly add the dry flour mixture to the wet pumpkin mixture and blend at low speed just until combined. Avoid overmixing to keep the muffins tender.
- Add Pecans: Gently fold in the chopped pecans to distribute them evenly throughout the batter.
- Fill Muffin Tin: Pour the batter evenly into the prepared muffin liners, filling each about 2/3 full to allow room for rising.
- Bake: Place the muffin tin on the center rack of the oven and bake for 24 to 26 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they are done.
- Cool and Serve: Allow the muffins to cool in the tin for at least 15 minutes before removing and serving to enhance flavor and texture.
Notes
- These muffins are perfect for a cozy fall weekend, with warming spices and hearty pecans that celebrate the season.
- Use canned pumpkin puree, not pumpkin pie filling, to get the best texture and flavor balance.
- Lightly oiling the paper liners helps muffins release easily and keeps their shape intact.
- Do not overmix the batter after adding the flour to avoid dense muffins.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 regular sized muffin
- Calories: 163 kcal
- Sugar: 14 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg
