Name: Pumpkin-Pecan Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 0.5 cup butter; 0.25 cup white sugar; 0.25 cup brown sugar; 1 cup pumpkin puree; 0.25 cup almond milk; 2 eggs, beaten; 0.25 teaspoon vanilla extract; 2 cups whole wheat flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 tablespoons ground flax seed; 1 teaspoon ground cinnamon; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground allspice; 0.25 teaspoon ground cloves; 0.5 cup chopped pecans

Pumpkin-Pecan Muffins

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I have searched for a moist and delicious healthy pumpkin muffin recipe for a long time. Finally, I modified a very old banana bread recipe and voila--it makes muffins or a loaf and it is fantastic! These muffins also taste great with a cream cheese icing.

Recipe by LauraLucas

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

½ cup butter
¼ cup white sugar
¼ cup brown sugar
1 cup pumpkin puree
¼ cup almond milk
2 eggs, beaten
¼ teaspoon vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons ground flax seed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
½ cup chopped pecans

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.
Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.
Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Notes:

You can use any type of milk in this recipe.

To make a loaf, fill batter into a greased loaf pan and bake at 350 degrees F (175 degrees C) for 45 to 50 minutes.

Nutrition Facts (per serving)

227	Calories
13g	Fat
27g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 227
% Daily Value *
Total Fat 13g	16%
Saturated Fat 6g	28%
Cholesterol 48mg	16%
Sodium 306mg	13%
Total Carbohydrate 27g	10%
Dietary Fiber 4g	14%
Total Sugars 10g
Protein 5g
Vitamin C 1mg	5%
Calcium 80mg	6%
Iron 2mg	8%
Potassium 176mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.