Pecan Pumpkin Whole Wheat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 C unbleached whole wheat flour1/2 C sugar, granulated1 T golden flax seed1 tsp baking powder1/2 tsp baking soda 1/2 tsp salt1 tsp cinnamon1/2 tsp nutmeg2 eggs, beaten1/4 C canola oil1/2 C buttermilk7 oz canned pumpkin1/4 C pecans, choppedStruesel Topping3 T sugar, granulated1 T flour2 tsp canola oil
1. Preheat oven to 375 F. Grease muffin cups.
2. Whisk together dry ingredients including spices.
3. Combine eggs, oil, buttermilk & pumpkin.
4. Pour liquid into dry ingredients & stir until combined.
Add pecans
5. Divide equally into muffin cups. Spoon struesel on top. Bake in preheated oven 22-25 min. Cool 10 minutes in muffin pan.
Serving Size:�Makes 6 giant muffins or 12 regular muffins
2. Whisk together dry ingredients including spices.
3. Combine eggs, oil, buttermilk & pumpkin.
4. Pour liquid into dry ingredients & stir until combined.
Add pecans
5. Divide equally into muffin cups. Spoon struesel on top. Bake in preheated oven 22-25 min. Cool 10 minutes in muffin pan.
Serving Size:�Makes 6 giant muffins or 12 regular muffins
Nutritional Info Amount Per Serving
- Calories: 403.0
- Total Fat: 16.1 g
- Cholesterol: 63.2 mg
- Sodium: 51.1 mg
- Total Carbs: 56.2 g
- Dietary Fiber: 5.8 g
- Protein: 9.6 g
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