spiced pumpkin pecan muffins
Ingredients:
  • (2 cups) all-purpose flour
  • (2 cups) whole wheat flour
  • (4 tsp.) baking powder
  • (1 1/4 tsp.) baking soda
  • (1/2 tsp.) ground ginger
  • (1/2 tsp.) allspice
  • (5 tsp.) ground cinnamon, divided
  • (1/4 tsp.) ground cloves
  • (1 tsp.) salt
  • (1/4 cup) butter, softened
  • (1/2 cup) applesauce
  • (2 1/4 cups plus 3 Tbsp.) sugar
  • (2) eggs, beaten
  • (15 oz. can) pumpkin
  • (1 cup) pecans, finely chopped
  • (2 cups) golden raisins
Servings

36

Breakfast

Spiced Pumpkin and Pecan Muffins

A nutty, four-spice pumpkin, pecan and raisin muffin with a cinnamon-sugar topping.

Preparation Time

About 15 minutes

Cook Time

About 14 minutes

    Instructions

  1. 1Preheat oven to 375°F. Place 36 paper mini-muffin cups into mini-muffin pans.
  2. 2Combine flours, baking powder and baking soda, ginger, allspice, 3 tsp. cinnamon, cloves and salt in a large bowl, set aside.
  3. 3In another large bowl, use an electric mixer to cream butter. Beat in applesauce, then with the mixer running on low, gradually add 2 1/4 cups sugar.
  4. 4Beat in eggs and pumpkin. Add dry ingredients 1/3 at a time, beating well after each addition. Add pecans and raisins, stir by hand to combine.
  5. 5Drop 1 Tbsp. batter into muffin cups. Use the back of a spoon to flatten each one down slightly. Mix
    together 3 Tbsp. sugar and 2 tsp. cinnamon, divide evenly over top of batter.
  6. 6Bake 12-14 minutes, or until golden brown. Cool on wire racks and serve.

Nutritional Information

Serving Size: 1 muffin



Amount Per Serving:

  • Calories 173
  • Total Fat 4.2 g
  • Total Carbohydrate 33.2 g
  • Protein 2.8 g
  • Cholesterol 15 mg
  • Sodium 192 mg
  • Fiber 2.3 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Muffins and Breads

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.