- 1/2 cup white whole wheat flour
- 3/4 cups unbleached all purpose flour
- 3/4 cup Splenda
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp extra virgin olive oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- baking spray
- 1/2 cup chopped pecans
Preheat oven to 350°. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, and cinnamon with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl
Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chopped nuts.
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.
Let them cool at least 15 minutes before serving.
Makes 12 muffins.