Pumpkin Nut Muffins Recipe

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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