Pumpkin Pecan Muffins

Moist and full of autumn flavors these muffins are sure to be a hit at your table. Pumpkin is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Riboflavin, Potassium, Copper and Manganese and of course beta carotene. This recipe is low in saturated fat and high in soluble fiber. If you are gluten intolerant, substitute the whole wheat pastry flour with a gluten-free flour blend.

PRINT Pumpkin Pecan Muffins recipe from MS Word

Pumpkin Pecan Muffins

Yield: 10 medium-sized muffins

2 cups solid pack pumpkin
2 cups whole wheat pastry flour
2 cups sucralose
1 ¾ cups buttermilk (1 % fat)
1 cup pecan halves
½ cup canola oil
½ cup honey
½ cup molasses
½ cup Egg Beaters™ or equivalent
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon pure vanilla extract

In a large bowl cream eggs, pumpkin, sucralose, oil, molasses, vanilla and honey with a mixer. Add pastry flour, salt, pumpkin pie spice, baking soda and baking powder. Add buttermilk and pecans. Mix for 1 minute scraping the sides of the bowl. Spoon into a pan sprayed muffin pan filling ¾ full. Bake in a 400° conventional oven 15-20 minutes or until an inserted butter knife comes out clean.

©2010 Aron David Bradley


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s