Pumpkin Nut Muffins

Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cups 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
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- baking spray
- 1/2 cup chopped pecans
Instructions
- 1
Preheat oven to 350°.
- 2
Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
- 3
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk.
- 4
Set aside.
- 5
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick.
- 6
Scrape down sides of the bowl.
- 7
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
- 8
Fold in chopped nuts.
- 9
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.
26 min - 10
Let them cool at least 15 minutes before serving.
15 min
Nutrition
Per serving (based on 12 servings)



