Pumpkin-Pecan Muffins

Make these moist and delicious pumpkin-pecan muffins (or loaf!) in under an hour with this simple recipe.

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

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 cups whole wheat flour
• 2 eggs, beaten
• 1 cup pumpkin puree
• 2 tablespoons ground flax seed
• 0.5 cup butter
• 0.5 cup chopped pecans
• 0.25 cup white sugar
• 0.25 cup brown sugar
• 0.25 teaspoon vanilla extract
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground allspice
• 0.25 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.