Prep Time: 15 minutes
Cooking Time: 25 minutes
Ingredients
Directions
Preparation
1. Preheat oven to 350°. Line a muffin tin with paper liners.
2. In a medium bowl, combine flours, sugar, baking soda, cinnamon, allspice, ginger, nutmeg and salt with a wire whisk, set aside.
3. In a large bowl, mix together pumpkin puree, canola oil, egg and vanilla. Beat at medium-speed until well combined. Scrape down sides of the bowl.
4. On low-speed, add dry ingredients to wet ingredients and mix just until combined. Using a rubber spatula, fold in chopped pecans.
5. Portion batter evenly into 12 muffin cups. Bake 22-24 minutes, or until toothpick is inserted and comes out clean.
Nutrition Facts
Calories: 150
Fat: 6 g
Carbohydrates: 22 g
Sodium: 110 mg
Fiber: 2 g
Protein: 3 g
Cholesterol: 15 mg