Pumpkin Muffins

With a chill in the air, weekends in the Fall are perfect for baking treats like these moist and flavorful pumpkin muffins. Packed with warm spices and crunchy pecans, they make a delicious breakfast, snack, or sweet treat that's healthier without sacrificing taste.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

0.5 cup white whole wheat flour preferably King Arthur
0.75 cups unbleached all purpose flour preferably King Arthur
0.75 cup raw sugar
1 tsp baking soda
2 tsp pumpkin pie spice
0.25 tsp nutmeg
0.25 tsp cinnamon
0.25 tsp salt
1.5 cups canned pumpkin not pumpkin pie filling
2 tbsp vegetable oil
2 egg whites large
1.5 tsp vanilla extract
0.5 cup chopped pecans plus extra for topping (optional)

Instructions

Preparation Steps

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 whole wheat flour, all purpose flour, sugar, baking soda, pumpkin pie 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 just combined; do not overmix.
Fold in chopped pecans.
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.

Notes