Low Sugar Pumpkin Pecan Muffins

2/3 cup + 3 T pecans
2 cups white whole wheat flour
2 tsp. baking soda
1 1/2 tsp. baking powder
2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/4 tsp. salt
1 cup pumpkin puree
10 T + 2 T Splenda
2 T + 1 T brown sugar
1/4 cup canola oil
3/4 cup buttermilk
1 egg
1 egg white
3/4 tsp. vanilla

Preheat oven to 350F/175C and spray muffin tins or silicone muffin cups with nonstick spray. Coarsely chop the 2/3 cup of pecans and set aside. Finely chop the 3 T pecans, combine with the 2 T Splenda and 1 T brown sugar, and set topping mixture aside.

In a medium-sized bowl combine the white whole wheat flour, baking soda, baking powder, pumpkin pie spice (or combined spices as described above), cinnamon, and salt.

In another bowl whisk together the pumpkin puree, 10 T Splenda, 2 T brown sugar, oil, buttermilk, egg, egg white, and vanilla. (The mixture will be stiff.) Fold in the 2/3 cup chopped nuts.

Fill muffin cups with batter mixture, sprinkling a heaping teaspoon of the topping mixture over each muffin. Bake 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.


Number of Servings: 18

Recipe submitted by SparkPeople user FAVDTR2.