Pumpkin Nut Muffins

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Okay, I’m still on the pumpkin kick.  It’s just such a wonderful flavor and good in so many things.  These pumpkin muffins are healthy but most of all delicious!

Ingredients:

1/2 cup whole wheat flour

3/4 cups unbleached all purpose flour

3/4 cup raw sugar or organic coconut sugar (I use coconut sugar)

1 tsp baking soda

2 tsp pumpkin pie spice

1/4 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp salt

1 15 ounce can of pumpkin puree (not pumpkin pie filling)

2 tbsp canola oil or vegetable oil

2 large egg whites

1 1/2 tsp vanilla extract

Non-stick cooking spray

1/2 cup chopped walnuts

Directions:

Preheat oven to 350°. Line a nonstick muffin tin with paper liners and lightly spray liners with nonstick cooking spray or spray pan directly omitting the wrappers, that’s what I did.

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.

 To make bread out of this, cook for 50-55 mins.

Let them cool at least 15 minutes before serving.

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(Recipe adapted from skinnytaste.com)

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