Pumpkin-Pecan Muffins recipe

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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

Nutrition Info

227.2 calories
carbohydrate: 26.5 g
cholesterol: 47.6 mg
fat: 12.7 g
fiber: 3.9 g
protein: 4.6 g
saturatedFat: 5.5 g
servingSize: -
sodium: 306.2 mg
sugar: 9.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.

  2. 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.

  3. 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.

  4. 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.

Recipe Yield

12 muffins

Recipe Note

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.

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