Pumpkin Nut Muffins

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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

Ingredients:

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

baking spray

1/2 cup chopped pecans

Directions:

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.