Pecan Topped Pumpkin Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 195.8
  • Total Fat: 6.3 g
  • Cholesterol: 15.1 mg
  • Sodium: 282.2 mg
  • Total Carbs: 32.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.3 g

View full nutritional breakdown of Pecan Topped Pumpkin Muffins calories by ingredient


Introduction

Absolutely fabulous pumpkin muffins. I was trying to find a replacement for the Panera Pumpkin Muffins and this ligt recipe fits the bill perfectly. Absolutely fabulous pumpkin muffins. I was trying to find a replacement for the Panera Pumpkin Muffins and this ligt recipe fits the bill perfectly.
Number of Servings: 24

Ingredients

    3 1/3 Cups All Purpose Flour
    1 Tablespoon Baking Powder
    2 teaspoons Baking Soda
    1 teaspoon Salt
    1 teaspoon Cinnamon
    1 teaspoon Nutmeg
    1/2 teaspoon Allspice
    2 cups Granulated Sugar
    1/2 cup Egg Substitute
    2 Large Eggs
    1/2 Canola Oil
    1/2 Cup Lowfat Buttermilk
    2/3 Cup Water
    1 (15 ounce) can Pumpkin
    1/3 Cup Chopped Pecans

Directions

Preheat oven to 350 degrees. Combine all dry ingredients in a bowl and set aside. In bowl of mixer, combine sugar, eggs and egg substitute, oil, and buttermilk. Mix at medium high speed until well combined. Add 2/3 water and canned pumpkin, beating at low speed until blended. Add flour mixture to pumpkin mixture, beating at low speed until just combined. Spoon into 24 muffin tins sprayed with non-stick spray or in muffin liners. Bake for 28 to 30 minutes or until toothpick inserted comes out clean. Cool on wire rack.

Serving Size: 24 Muffins

Number of Servings: 24

Recipe submitted by SparkPeople user SOFTBALLMAMA9.