Ingredients
-
1/2
-
3/4
-
3/4
-
1
-
2
-
1/4
-
1/4
-
1/4
-
1 1/2
-
2
-
2
-
1 1/2
-
-
1/2
-
Directions
These pumpkin nut muffins have very little oil, but lots of pumpkin flavor. The pecans add a little crunch in every bite that I just love! Enjoy them with some hot tea or a cup of pumpkin spiced latte!,This is basically a variation of my Pumpkin Bread with Pepitas, if you prefer to make these into a Pumpkin Nut Bread, the baking time will be 50 to 55 minutes. Either way, these will surely fill your house with the most incredible Autumn aromas. I love to have one of these for breakfast or as a snack. You can also freeze these and reheat them in the microwave.,And coincidentally, these are dairy-free for those with a milk intolerance. Not sure if they can be made gluten-free, but I think Ill test it out soon with a GF flour and see. If anyone has a favorite GF mix, feel free to comment, I heard Williams Sonomas GF mix is really good.,Pumpkin Pecan Banana Bread,Pumpkin Spiced Granola,No Bake Pumpkin Cheesecake,Pumpkin Cream Cheese Muffins,Pumpkin Butterscotch Bars
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Steps
|
1
Done
|
Line a Muffin Tin With Paper Liners and Lightly Spray Liners With Oil For Easy Removal |
|
2
Done
|
in a Medium Bowl, Combine Flours, Sugar, Baking Soda, Pumpkin Spice, Nutmeg, Cinnamon, and Salt With a Wire Whisk. |
|
3
Done
|
Set Aside. |
|
4
Done
|
in a Large Bowl Mix Pumpkin Puree, Oil, Egg Whites and Vanilla; Beat at Medium Speed Until Thick. |
|
5
Done
|
Scrape Down Sides of the Bowl. |
|
6
Done
|
Add Flour Mixture to the Wet Mixture, Then Blend at Low Speed Until Combined; Do not Over Mix. |
|
7
Done
|
Fold in Chopped Nuts. |
|
8
Done
|
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. |
|
9
Done
|
Let Them Cool at Least 15 Minutes Before Serving. |
