So, I’ve heard a rumor that people like pumpkin. I happen to like pumpkin too- just a teeny tiny bit 🙂 Not only does it create the tastiest of fall treats, but it is a nutritional powerhouse as well. Pumpkin has so much vitamin A it’s ridiculous- a 1/2 cup of canned pumpkin has 200% of the daily value of the nutrient. You’ll be seeing 20/20 in no time with that much vitamin A! Just kidding, but it definitely helps. Also, due to the consistency of pumpkin, it can be used to replace some of the fat in baked goods. Really, how can you go wrong with pumpkin?
I struggle to get to work at the ungodly hour of 7 a.m. (ok, 7:30. Maybe 7:40. Who’s watching?). Sitting down to breakfast during the week is something that really doesn’t happen in my world. However, I am someone who is hungry as soon as their feet hit the floor in the morning. Also, I happen to think a healthy breakfast is a pretty important thing to have. These Pumpkin Pecan Muffins are the perfect compromise. They’re not super sweet, so they work better as a breakfast item than a dessert. I grab one on my way out the door and start my day with whole grains, some healthy fat from the pecans, and a ton of the aforementioned vitamin A. They also pair delightfully with a cup of coffee!
If you aren’t going to eat them all within a couple days, I would recommend freezing them and taking them out as needed.
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 cup rolled oats
- 2/3 cup sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 1/4 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 2 eggs, lightly beaten
- 1/2 cup milk, skim
- 1 tsp vanilla extract
- 1/3 cup chopped pecans
- Preheat oven to 350 degrees.
- Spray muffin pan with cooking spray.
- Lightly combine all dry ingredients (both flours, oats, sugar, salt, baking soda, baking powder, and spices) in large bowl.
- Chop pecans and add to bowl.
- Add all additional ingredients (pumpkin, oil, eggs, vanilla, milk) and stir until just moistened.
- Divide batter evenly into 12 muffin tins.
- Bake 20-25 minutes until cooked through. Use a toothpick to determine if cooked- insert toothpick into the middle of one muffin. Toothpick will come out clean when muffins are done.
- Optional: Dust top of cooked muffins with powdered sugar for serving.
- Nutrition Information (per serving)
- Calories: 220, Protein: 5 g, Fat: 8 g, Carbohydrates: 33 g, Fiber: 3 g, Sugar: 13 g, Sodium: 264 mg, Saturated Fat: 4 g