Fall is here and that means pumpkin everything! I was so glad that these pumpkin muffins turned out as well as they did, beware though, they are addicting. These are moist, delicious, and healthy. Thank you Gina for the amazing recipe!
Pumpkin Nut Muffins from Skinnytaste (Slightly adapted)
|Pumpkin Nut Muffins via Skinnytaste|
- 1 1/4 cup whole wheat 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 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
Preheat oven to 350°. Spray a muffin tin with non stick spray for easy removal.
In a medium bowl, combine flour, sugar, baking soda, pumpkin 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 combined; do not over mix. 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.
Makes 12 muffins.