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Pumpkin Pecan Muffins

Pumpkin Pecan Muffins
Makes:
12 muffins
Prep Time:
20
minutes
Total Time:
65
minutes
Vegetarian
Delicious Pumpkin Pecan Muffins are an eye appealing treat that are perfect for breakfast and snacks.

Nestlé Kitchens teamed up with Robyn Webb, who created this diabetic-friendly treat using Libby’s 100% Pure Pumpkin. It’s low on fat and carbs and high on Vitamin A – and taste! Photo by Olga Berman.

In this recipe:


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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Splenda baking blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 1/2 cup chopped pecans
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 2 eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons low fat buttermilk
  • 1/4 cup plus 2 tablespoons reduced fat sour cream
  • 2 tablespoons canola oil

Directions:

1. Preheat the oven to 350 degrees. Coat a 12 cup muffin pan with cooking spray, set aside.

2. In a large bowl, stir together the flour, Splenda baking blend, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Stir in pecans.

3. In a separate bowl, combine pumpkin, eggs, buttermilk, sour cream and oil. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until just combined.

4. Spoon into the prepared muffin cups and bake for about 30-35 minutes or until a cake tester comes out clean. Let the muffins cool in the pan for 5 minutes. Turn out the muffins onto a cooling rack and cool completely.

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Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 180
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 1.5g (7% of DV)
  • Cholesterol: 40mg (13% of DV)
  • Sodium: 240mg (10% of DV)
  • Carbohydrates: 24g (8% of DV)
  • Dietary Fiber: 2g (7% of DV)
  • Sugars: 10g
  • Protein: 4g
  • Vitamin A: 100% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Pumpkin Pecan Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Splenda baking blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 1/2 cup chopped pecans
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 2 eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons low fat buttermilk
  • 1/4 cup plus 2 tablespoons reduced fat sour cream
  • 2 tablespoons canola oil

 

Directions

1. Preheat the oven to 350 degrees. Coat a 12 cup muffin pan with cooking spray, set aside.

2. In a large bowl, stir together the flour, Splenda baking blend, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Stir in pecans.

3. In a separate bowl, combine pumpkin, eggs, buttermilk, sour cream and oil. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until just combined.

4. Spoon into the prepared muffin cups and bake for about 30-35 minutes or until a cake tester comes out clean. Let the muffins cool in the pan for 5 minutes. Turn out the muffins onto a cooling rack and cool completely.

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