Ingredients

The following ingredients have 12 Servings
  • 1/2 cup white whole wheat flour (King Arthur)
  • 3/4 cups unbleached all purpose flour (King Arthur)
  • 3/4 cup raw sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin (not pumpkin pie filling)
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract
  • baking spray
  • 1/2 cup chopped pecans

Instruction

  • Preheat oven to 350°.
  • Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
  • In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk.
  • Set aside.
  • In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick.
  • Scrape down sides of the bowl.
  • Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
  • Fold in chopped nuts.
  • Pour batter into prepared muffin tin and bake on the center rack for 24 - 26 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool at least 15 minutes before serving.