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
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.
(Recipe adapted from skinnytaste.com)