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Whole Wheat Pumpkin Coffee Cake Muffins

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"These pumpkin coffee cake muffins are wholesome and delicious!"
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Ingredients

35 m servings 275
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray, or line with paper liners.
  2. Combine flour, brown sugar, white sugar, cinnamon, baking soda, and salt in a large bowl.
  3. Combine pumpkin puree, mashed banana, yogurt, butter, eggs, and vanilla extract in a large mixing bowl; beat with an electric mixer until well combined. Add dry ingredients and mix until just combined. Scoop batter into the prepared muffin cups.
  4. Mix pecans, sugar, and cinnamon together in a small bowl. Spoon or sprinkle on top of each muffin.
  5. Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

Footnotes

  • Cook's Note:
  • You can use regular pecans or substitute walnuts for the candied pecans.

Nutrition Facts


Per Serving: 275 calories; 7.3 45.8 9.1 39 417 Full nutrition

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