We all know pumpkins are seasonal in the fall, but when you’re craving that rich flavor with hints of cinnamon, it’s hard to resist baking a batch of muffins that feature this squash. These Pumpkin Pecan Muffins are moist and taste best when served fresh. Don’t be alarmed by the ratio of whole wheat flour to all purpose flour. The muffins don’t come out dense; instead, they are light and fluffy. If you’re whipping up a batch of these feel free to add in dried cranberries instead or even a handful of dark chocolate chips. Have fun with it, and own it!
Oh and a tip…
Sour milk can be used instead of buttermilk. To prepare, combine 2 tsp (10 mL) lemon juice or vinegar with 1 cup (250 mL) milk and let stand for 5 minutes. See, I gotchu’ covered. And what’s even better? These muffins freeze really well, SO double up!
Recipe was adapted from this Pumpkin Raisin Muffin.
- 1 cup whole-wheat flour
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tbsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup raisins
- ½ cup chopped pecans or walnuts
- ½ can (7 oz/200 mL) pumpkin purée (not pie filling)
- ¼ cup vegetable oil
- 1 cup buttermilk or sour milk (see tip below)
- 2 eggs
- Preheat oven to 375 degrees.
- In a large bowl, combine whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, salt and raisins
- In a separate bowl, blend together pumpkin, oil, buttermilk and eggs.
- Make a large well in center of dry ingredients; pour in wet ingredients all at once. Gently fold together until just combined.
- Spoon batter into muffin tins. Sprinkle each muffin lightly with brown sugar.
- Bake in preheated oven for 20-25 minutes or until firm to the touch.
Recipe adapted from Dietitian’s of Canada website: