Pumpkin Pecan Muffins
- Number of Servings: 18
Ingredients
Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour, 2.25 cup Pumpkin Pie spice, 1 tsp Baking Soda, 1 tsp Ginger, ground, 1 tsp Salt, 0.25 tsp Pecans, 0.5 cup, chopped Brown Sugar, 1 cup, packed Pumpkin, canned, without salt, 1 cup *Saco Cultured Buttermilk Blend (powdered), 1.5 tbsp1/3 cup water (or use 1/3 cup buttermilk and omit water and powdered buttermilk -and add to wet ingredients)Applesauce, unsweetened, 0.5 cup *Canola Oil, 4 tsp Molasses, 0.25 cup Vanilla Extract, 1 tsp Egg, fresh, 2 large*Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 1 serving (optional)
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, powdered buttermilk, and salt in a medium bowl, stirring well with a whisk. Make a well in center of mixture.
Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, water, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user EHBRANCH.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, powdered buttermilk, and salt in a medium bowl, stirring well with a whisk. Make a well in center of mixture.
Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, water, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.
Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.
Serving Size: makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user EHBRANCH.
Nutritional Info Amount Per Serving
- Calories: 167.8
- Total Fat: 4.5 g
- Cholesterol: 20.7 mg
- Sodium: 121.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 3.0 g
- Protein: 2.9 g
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