Pumpkin Nut Muffins Recipe

Name: Pumpkin Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 3/4 c. whole wheat flour or 50/50 flour; 1 tsp. baking soda; 1/2 tsp. baking powder; 1 tsp. cinnamon; 1/2 tsp. nutmeg; 2 large egg whites; 1/3 c. buttermilk; 1/2 tsp. vanilla; 3/4 c. frozen unsweetened apple juice concentrate, thawed; 1 can canned pumpkin; 1/4 c. chopped pecans

Servings: persons

1 3/4 c. whole wheat flour or 50/50 flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
2 large egg whites
1/3 c. buttermilk
1/2 tsp. vanilla
3/4 c. frozen unsweetened apple juice concentrate, thawed
1 can canned pumpkin
1/4 c. chopped pecans

1
Combine flour, baking soda, baking powder, cinnamon and nutmeg.
2
Combine egg whites, buttermilk, vanilla, apple juice concentrate and pumpkin.
3
Add to the dry ingredients.
4
Stir until just moistened.
5
Fold in nuts.
6
Spray muffin tins with nonstick vegetable coating.
7
Pour in batter.
8
Bake at 375u00b0 for 20 minutes. Yields 12 muffins.
9
One muffin equals 1/2 fruit exchange, 1 bread exchange.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 3/4 c. whole wheat flour or 50/50 flour, 1 tsp. baking soda, 1/2 tsp. baking powder, 1 tsp. cinnamon, and more.

Yes, Pumpkin Nut 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.

Pumpkin Nut Muffins

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