Pumpkin Pecan Muffins

 

There is just something about the smell of pumpkin baking that warms the soul. No candle can accurately inspire that same level of joy. Take a break from the fake “pumpkin spice” everything and dive into the authentic flavor of these healthy Pumpkin Pecan Muffins.

3 Reasons to Love these Healthy
Pumpkin Pecan Muffins:

  1. These Pumpkin Pecan Muffins are healthy (we don’t just say that, they are), with whole grains, oats, pecans and sweetened by the hard work of our friends, the honey bees. Oh, and they also don’t have any added fat. You’re welcome.

  2. These Pumpkin Pecan Muffins are freezer-friendly. So if you want to save some for later, just toss them into a freezer bag and store for up to three months in the freezer.

  3. These Pumpkin Pecan Muffins are moist and so satisfying. You don’t have to feel guilty eating one (or even two ;) ) and you can enjoy a great moist eating-experience at the same time.

Recipe:

  • 3/4 cup all purpose flour (can also use whole wheat flour if you prefer)

  • 1/4 ground flax seed

  • 1/3 cup farm fresh pecan meal

  • 2 tablespoons cornstarch

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 large eggs

  • 1 (15-oz) can pumpkin

  • 1/2 cup raw honey

  • 1 teaspoon vanilla extract

  • 1/2 cup farm fresh pecan pieces (I used small pecan pieces)

Topping

Directions:

  1. Preheat oven to 330°F. Oil you muffin tin, or line with liners. This will make about 12 muffins.

  2. Mix together all dry ingredients. In a separate bowl, combine all wet ingredients. Combine the wet and dry ingredients in a large mixing bowl. Add pecan pieces.

  3. Scoop the batter into muffin tins. My muffin tin holes were about 3/4 full.

  4. Cut together topping ingredients and top each muffin with about 2 tablespoons of topping.

  5. Bake for about 25 minutes, for until a toothpick inserted into the center comes out clear.

 
Kalyn Grokett