autumn spiced nut muffins
These delightful autumn spiced nut muffins are perfect for a cozy fall morning or a comforting snack. Made with pumpkin puree, a blend of warm spices, and crunchy pecans, they are moist, flavorful, and easy to bake.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 cup white whole wheat flour King Arthur
- 0.75 cups unbleached all purpose flour King Arthur
- 0.75 cup raw sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 0.25 tsp nutmeg
- 0.25 tsp cinnamon
- 0.25 tsp salt
- 1.5 cups canned pumpkin not pumpkin pie filling
- 2 tbsp vegetable oil
- 2 large egg whites
- 1.5 tsp vanilla extract
- 1 baking spray for greasing
- 0.5 cup chopped pecans
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners and lightly spray liners with oil or baking spray for easy removal.
- In a medium bowl, combine the white whole wheat flour, all purpose flour, raw sugar, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt with a wire whisk.
- Set aside the dry mixture.
- In a large bowl, mix pumpkin puree, vegetable oil, egg whites, and vanilla extract; beat at medium speed until the mixture thickens.
- Scrape down the sides of the bowl to ensure everything is well combined.
- Add the flour mixture to the wet mixture, then blend at low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped pecans.
- Pour the batter evenly into the prepared muffin tin, filling each liner about two-thirds full.
- Bake on the center rack for 24-26 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for at least 15 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are best served warm. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.