Pumpkin-Pecan Muffins

I have searched for a moist and delicious healthy pumpkin muffin recipe for a long time. Finally, I modified a very old banana bread recipe and voila--it makes muffins or a loaf and it is fantastic! These muffins also taste great with a cream cheese icing.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 227 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup butter
• ¼ teaspoon ground nutmeg
• ½ cup chopped pecans
• 1 teaspoon ground cinnamon
• ¼ cup white sugar
• 2 teaspoons baking powder
• 2 cups whole wheat flour
• 2 eggs, beaten
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon vanilla extract
• 1 cup pumpkin puree
• ¼ cup brown sugar
• 2 tablespoons ground flax seed
• ¼ cup almond milk

Recipe Instructions

Step 1

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Line a 12-cup muffin tin with paper liners.

Step 3

Combine butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add pumpkin puree, almond milk, eggs, and vanilla extract; beat until well combined.

Step 4

Combine flour, baking powder, and baking soda in a separate bowl. Mix in ground flax seed, cinnamon, nutmeg, allspice, and cloves. Make a well in the center and pour butter mixture into the well. Stir just until batter is combined. Fold in pecans and spoon batter into the prepared muffin cups, filling each 3/4 full.