Apricot-Pumpkin-Pecan Muffins Recipe

Name: Apricot-Pumpkin-Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 1 cup whole wheat flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/16 teaspoon ground cloves; 1/2 cup dried apricot, chopped; 2 tablespoons pecans, chopped; 1/2 cup orange juice; 2 tablespoons vegetable oil; 1/4 cup firmly packed brown sugar; 2 egg whites; 1/2 cup canned pumpkin; 1 1/2 teaspoons vanilla extract

Servings: persons

1/2 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/16 teaspoon ground cloves
1/2 cup dried apricot, chopped
2 tablespoons pecans, chopped
1/2 cup orange juice
2 tablespoons vegetable oil
1/4 cup firmly packed brown sugar
2 egg whites
1/2 cup canned pumpkin
1 1/2 teaspoons vanilla extract

1
Preheat oven to 400u00b0F.
2
Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
3
In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well.
4
Mix in apricots and pecans.
5
In another bowl, combine remaining ingredients.
6
Beat with a fork or wire whisk until blended.
7
Add to dry mixture, mixing until all ingredients are moistened.
8
Divide mixture evenly into prepared muffin cups.
9
Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.
10
Remove muffins to a rack to cool.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1 cup whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Apricot-Pumpkin-Pecan Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot-Pumpkin-Pecan Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions