Ingredients
½cupKing Arthur White Whole Wheat Flour
¾cupKing Arthur Unbleached All-Purpose Flour
¾cupraw sugar
1tspbaking soda
2tsppumpkin pie spice
¼tspnutmeg
¼tspcinnamon
¼tspsalt
1½cupspumpkin,canned, not pumpkin pie filling
2tbspvegetable oil
2egg whites,large
1½tspvanilla extract
baking spray
½cuppecans,chopped
Preparation
Preheat oven to 350 degrees F.
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, cinnamon, and salt 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 downsides 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 to 26 minutes or until a toothpick inserted in the center comes out clean.
Let them cool for at least 15 minutes before serving.
