Thanksgiving

Pumpkin Pecan Muffins is for Breakfast, Snack.

Pumpkin Pecan Muffins takes several minutes to prepare.

Pumpkin Pecan Muffins takes several minutes to cook.

Pumpkin Pecan Muffins makes 18 servings.

The ingredients for Pumpkin Pecan Muffins are:

Bob's Red Mill 100% Stone Ground Whole Wheat Pastry Flour, 2.25 cup
Pumpkin Pie spice, 1 tsp
Baking Soda, 1 tsp
Ginger, ground, 1 tsp
Salt, 0.25 tsp
Pecans, 0.5 cup, chopped
Brown Sugar, 1 cup, packed
Pumpkin, canned, without salt, 1 cup
*Saco Cultured Buttermilk Blend (powdered), 1.5 tbsp
1/3 cup water (or use 1/3 cup buttermilk and omit water and powdered buttermilk -and add to wet ingredients)
Applesauce, unsweetened, 0.5 cup
*Canola Oil, 4 tsp
Molasses, 0.25 cup
Vanilla Extract, 1 tsp
Egg, fresh, 2 large
*Bob's Red Mill Whole Ground Flaxseed Meal, 2 Tbsp., 1 serving (optional)

Here is how you make Pumpkin Pecan Muffins:

Preheat oven to 400?.Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, powdered buttermilk, and salt in a medium bowl, stirring well with a whisk. Make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, water, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle with granulated sugar. Bake at 400? for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.Serving Size: makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user EHBRANCH.

The nutritional information for Pumpkin Pecan Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 167.8

• Total Fat: 4.5 g
• Cholesterol: 20.7 mg
• Sodium: 121.2 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 3.0 g
• Protein: 2.9 g

The dietary needs meet for Pumpkin Pecan Muffins is Low Fat