Tuesday, October 23, 2012

Pumpkin Nut Muffins

Living in Florida it is hard to have it feel like fall, especially since we are still wearing shorts. There was a "cold front" and I use the term extremely loosely, so we could at least open our windows and cool down a bit. I took full advantage and tried to pretend it was fall. And what better way to do that than through food?! To me fall flavors are apples, pears and pumpkin, and this recipe was a healthy spin on a pumpkin muffin. When I was mixing all of the ingredients together it smelled just like pumpkin pie and reminded me of the holidays. The pecans add a little crunch to the muffins. Be sure to spray the muffin liners, I was hesitant and the muffins got a bit stuck to the paper :( Otherwise, these are a great healthy fall treat that you can eat on the go or relaxing with your morning coffee or tea.

Pumpkin Nut Muffins
Source: Skinnytaste
Serves: 12

1/2 cup white whole wheat flour
3/4 cups unbleached all purpose flour 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

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 flours, 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.

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