• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pumpkin Pecan Muffins 9 This looks Yummy!

  • 12servings
  • 30minutes

Add to MenuAdd to Calendar

Source: www.meals.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 cup Splenda baking blend

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon baking soda

  5. 1 teaspoon ground cinnamon

  6. 1/2 teaspoon ground ginger

  7. 1/4 teaspoon ground nutmeg

  8. 1/2 teaspoon table salt

  9. 1/2 cup chopped pecans

  10. 1 1/2 cups LIBBY'S® 100% Pure Pumpkin

  11. 2 eggs , lightly beaten

  12. 1/4 cup plus 2 tablespoons low fat buttermilk

  13. 1/4 cup plus 2 tablespoons reduced fat sour cream

  14. 2 tablespoons canola oil

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback