Pumpkin Pecan Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Pumpkin Pecan Muffins calories by ingredient
Introduction
Delicious, moist, light pumpkin muffins. You can cut back on the brown sugar and molasses if you like, substitute raisins for pecans. The possibilities are endless. It is low calorie and decadent. Enjoy! Delicious, moist, light pumpkin muffins. You can cut back on the brown sugar and molasses if you like, substitute raisins for pecans. The possibilities are endless. It is low calorie and decadent. Enjoy!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 tbsp
1/3 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)
Directions
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.