Who doesn’t love Skinny Taste? If you are a food fan who is also mindful of your waistline, quickly add this site to your RSS feed. The site offers low fat, healthy recipes detailing calorie count and Weight Watchers points. Bonus – the images look so yummy, even if you don’t care about your waistline you will want to chef up any number of their recipes.
As soon as I saw this recipe for Pumpkin Nut Muffins I got jazzed to make them. Even though it screams fall and I’m busy screaming “I hate fall.” They looked delish, and they were. There is very little oil but they are moist and pumkin-y-delcious. (Totally a real word.)
Pumpkin Nut Muffins from Skinny Taste
1/2 cup white whole wheat flour (King Arthur)
3/4 cups unbleached all purpose flour (King Arthur)
3/4 cup raw sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin (not pumpkin pie filling)
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
1/2 cup chopped pecans
Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.
Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean. Let them cool at least 15 minutes before serving.
Makes 12 muffins.