The pumpkin is the de facto symbol of the fall, appearing everywhere from neighborhood porches to Thanksgiving pies to lattes from your favorite coffee house. And because today happens to be National Pumpkin Day, we’re celebrating the occasion with our Recipe of the Month – pumpkin nut muffins! FALL into baking with this easy and delicious muffin recipe.

INGREDIENTS:

•             1/2 cup white whole-wheat flour

•             3/4 cups unbleached all-purpose flour

•             3/4 cup raw sugar

•             1 tsp. baking soda

•             2 tsp. pumpkin pie spice

•             1/4 tsp. nutmeg

•             1/4 tsp. cinnamon

•             1/4 tsp. salt

•             1 1/2 cups canned pumpkin (not pumpkin pie filling)

•             2 tbsp. vegetable oil

•             2 large egg whites

•             1 1/2 tsp. vanilla extract

•             Baking spray

•             1/2 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350°. Line a muffin tin with paper liners, and lightly spray liners with oil for easy removal.

2. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon and salt with a wire whisk. Set aside.

3. In a large bowl, mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

4. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.

5. Pour batter into prepared muffin tin and bake on the center rack for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.

6. Let them cool at least 15 minutes before serving.

NUTRITION INFORMATION

Yield: 12 servings, Serving Size: 1 regular sized muffin, Calories: 162.5, Fat: 7 g, Carbs: 23.5 g, Fiber: 2 g, Protein: 3 g, Sugar: 14 g, Sodium: 170 mg, Exchanges:  1 ½ starches, 1 fat, Source:  http://www.skinnytaste.com/2012/09/pumpkin-nut-muffins.html