Pumpkin Pecan Muffins
I had pumpkin in the freezer that I wanted to use up. My daughter and I love a homemade muffin so we made Pumpkin Pecan Muffins. Ones that were nice and moist and require no butter.
This recipe definitely made the grade!! They are tender and moist and filled with healthy ingredients like whole wheat flour, flax, yogurt, pumpkin, pecans, and more!!
These will start your day off right!! I love how fast of breakfast this is easy to grab on the go!!
Pumpkin Pecan Muffins
Yield:
18 muffins
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
A tender and moist muffin with loads of healthy ingredients!!
Ingredients
- 1 cup whole wheat flour
- 1 1/2 cup flour
- 2 Tbsp. ground flax
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1 tsp. ginger
- 1/2 tsp salt
- 1 cup brown sugar
- 2 eggs, lightly beaten
- 1/4 cup canola oil
- 1/3 cup maple syrup
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- 1/2 cup Greek-style vanilla yogurt
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F. Line muffin pans with 18 liners or spray with nonstick spray.
- Whisk together the flours, flax, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. Set aside.
- Beat the eggs and brown sugar, add the canola oil, maple syrup, and vanilla.
- Stir in the pumpkin puree and the yogurt and gradually add the flour mixture. Stir in the pecans.
- Pour into the prepared muffin pans and bake for 20-25 min. Let cool 5 min.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving:Calories: 207Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 21mgSodium: 171mgCarbohydrates: 30gFiber: 2gSugar: 15gProtein: 4g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Recipe adapted from Good Life Eats.com
Comments & Reviews
Chris says
Sounds like a great and delicious combination.
Noshing with the Nolands says
Thanks so much Chris, they were a really good muffin!!
Joanne T Ferguson says
G’day and YUM! I could go for one of these right now..pinned and shared the love!
Cheers! Joanne
Noshing with the Nolands says
Thank you so much Joanne!!
Laurie says
I’m going to make these today, they look great. But um…there aren’t any pecans in the recipe. I don’t mind, but it seems odd since they’re called Pumpkin Pecan Muffins!
Noshing with the Nolands says
My bad, I corrected that and I thank you so much for bringing that to my attention. Wish I had a staff of proof readers to help me!!! 🙁 There really were pecans in there!!!
Laurie says
Funny! I made them today with mini cinnamon chips instead (1/3 cup), and reduced the sugar to 3/4 cup, they turned out SO GREAT. I played with a few other things too; when I blog them I’ll let you know and of course I’ll link back to you for the original recipe. So delicious!!
Laurie says
Oh and I keep trying to rate it 5 stars but it won’t let me do more than 2. But it’s a 5-star recipe.
Noshing with the Nolands says
Silly glitches, thanks for making them and I am so glad they turned out for you. Love to see them when they are up!!
Laurie says
I finally blogged these delicious, wonderful muffins!
http://bakingadventuresinamessykitchen.com/pumpkin-cinnamon-chip-muffins-without-pecans/
RL says
Do they need to be refrigerated?
Tara Noland says
You can keep them in an air-tight container on the counter for a couple of days. To prolong their freshness you can refrigerate them.