whole wheat pumpkin muffins

Name: Whole Wheat Pumpkin Muffins
Prep time: 5 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) whole wheat white flour; 2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) baking soda; 3/4 teaspoon(s) cinnamon; 1/2 teaspoon(s) ginger; 1/2 teaspoon(s) nut meg; 1/4 teaspoon(s) ground cloves; 1/2 teaspoon(s) salt; 1 can(s) (15 oz.) pumpkin puree; 1/3 cup(s) canola oil; 1/2 cup(s) skim milk; 1/2 cup(s) well packed brown sugar; 1/4 cup(s) granulated sugar; 4 - egg whites, lightly beaten; 1 teaspoon(s) vanilla extract; 1/2 cup(s) chopped pecans

27 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Oct 2, 2018

The word "pumpkin" showed up for the first time in the fairy tale Cinderella. A French explorer in 1584 first called them "gros melons," which was translated into English as "pompions," according to History. It wasn't until the 17th century that they were first referred to as pumpkins.

Rate

prep time 5 Min

cook time 25 Min

method Bake

yield 12-14 servings

Ingredients

2 cups whole wheat white flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nut meg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 can (15 oz.) pumpkin puree
1/3 cup canola oil
1/2 cup skim milk
1/2 cup well packed brown sugar
1/4 cup granulated sugar
4 - egg whites, lightly beaten
1 teaspoon vanilla extract
1/2 cup chopped pecans

How To Make whole wheat pumpkin muffins

Step 1

Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners or spray with nonstick cooking spray.

Step 2

In a large bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir to blend.
Step 3

In separate bowl, combine pumpkin, canola oil, skim milk, the beaten egg whites, sugars, and vanilla; mix until blended.
Step 4

Stir pumpkin mixture into the dry ingredients until moistened. Fold in pecans. Careful not to over mix!
Step 5

Fill the about 3/4-full with the pumpkin muffins batter and bake at 375° for 20 to 25 minutes. Serve warm or at room temperature. Makes 12 to 16 pumpkin muffins.
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