Description
These Pumpkin Nut Muffins are a moist, flavorful treat perfect for the fall season. Made with a blend of whole wheat and all-purpose flour, sweetened with raw sugar, and spiced with pumpkin pie spice, nutmeg, and cinnamon, these muffins are packed with warm autumn flavors. Chopped pecans add a delightful crunch, while the use of egg whites and vegetable oil keeps them light and tender. Easy to prepare and perfect for breakfast or snack time, these muffins are baked to perfection and make a cozy addition to any seasonal menu.
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 the oven. Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
- Prepare the muffin tin. Line a muffin tin with paper liners and lightly spray each liner with baking spray to ensure the muffins release easily after baking.
- Mix dry ingredients. In a medium bowl, combine the white whole wheat flour, unbleached all-purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt. Whisk these together thoroughly to evenly distribute the spices and leavening agent.
- Combine wet ingredients. In a large mixing bowl, add the canned pumpkin, vegetable oil, egg whites, and vanilla extract. Using a mixer at medium speed, beat the mixture until it becomes thick and slightly fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
- Incorporate dry ingredients. Add the dry flour mixture to the wet ingredients bowl. Mix at low speed just until combined. Be careful not to over-mix, as this can result in dense muffins.
- Fold in pecans. Gently fold the chopped pecans into the batter using a spatula, ensuring even distribution without overworking the batter.
- Fill muffin tin. Pour the batter evenly into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Bake. Place the muffin tin on the center rack of the preheated oven. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve. Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack. Let cool at least 15 minutes before serving to allow flavors to set and make handling easier.
Notes
- These muffins are perfect for a cozy autumn weekend treat, especially when the weather turns crisp and cool.
- Using raw sugar adds a subtle molasses flavor that compliments the pumpkin and spices.
- Make sure not to overmix the batter to keep the muffins light and tender.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- Store muffins 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: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg
