Pumpkin Pecan Muffins

Pumpkin Pecan Muffins


1 cup of whole wheat flour

¾ cup organic unbleached flour

1 cup brown sugar

1 tbsp baking powder

½ tsp salt

2 tsp cinnamon

1 tsp ground ginger

1 cup pureed pumpkin

2 tsp vanilla

½ cup Unsweetened Almond Milk

½ cup olive oil

1/2 cup chopped organic pecans

1/2 cup roasted, unsalted, organic pumpkin seeds


Preheat oven to 375 Degrees. Place 12 large muffin cups in muffin tin.

In a large bowl mix the flour, sugar, baking powder, salt, cinnamon, and ground ginger. In a smaller bowl mix pumpkin, vanilla, almond milk, olive oil until smooth. Add into dry ingredients and stir until smooth. Mix in pecans.

Put about 1/4 cup of mixture into each muffin tin and sprinkle with pumpkin seeds. 

Bake for 25 minutes or until done. Remove from oven and cool on wire rack.

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