Pumpkin Nut Muffins Recipe

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Bernice Published: December 6, 2020 Modified: July 23, 2021
Pumpkin Nut Muffins Recipe

How To Make Pumpkin Nut Muffins

Prepare an extraordinary dessert for your weeknight party with these pumpkin nut muffins topped with pecans for a satisfying treat after a heavy meal.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • ½cupKing Arthur White Whole Wheat Flour
  • ¾cupKing Arthur Unbleached All-Purpose Flour
  • ¾cupraw sugar
  • 1tspbaking soda
  • 2tsppumpkin pie spice
  • ¼tspnutmeg
  • ¼tspcinnamon
  • ¼tspsalt
  • cupspumpkin,canned, not pumpkin pie filling
  • 2tbspvegetable oil
  • 2egg whites,large
  • tspvanilla extract
  • baking spray
  • ½cuppecans,chopped


  1. Preheat oven to 350 degrees F.

  2. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.

  3. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk.

  4. Set aside.

  5. In a large bowl mix pumpkin puree, oil, egg whites, and vanilla; beat at medium speed until thick.

  6. Scrape downsides of the bowl.

  7. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.

  8. Fold in chopped nuts.

  9. Pour batter into prepared muffin tin and bake on the center rack for 24 to 26 minutes or until a toothpick inserted in the center comes out clean.

  10. Let them cool for at least 15 minutes before serving.


  • Calories: 137.92kcal
  • Fat: 5.58g
  • Saturated Fat: 0.48g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 3.39g
  • Polyunsaturated Fat: 1.38g
  • Carbohydrates: 20.32g
  • Fiber: 1.29g
  • Sugar: 9.52g
  • Protein: 2.50g
  • Sodium: 115.33mg
  • Calcium: 19.25mg
  • Potassium: 115.00mg
  • Iron: 0.89mg
  • Vitamin A: 61.94µg
  • Vitamin C: 1.42mg
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