Apricot Pumpkin Pecan Muffins Recipe

Ingredients for Apricot Pumpkin Pecan Muffins

• All Purpose Flour
• Whole Wheat Flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• Ground Cinnamon
• Ground Cloves
• Dried Apricot
• ½ cup chopped pecans
• Orange Juice
• Vegetable Oil
• Brown Sugar
• Egg Whites
• Canned Pumpkin
• Vanilla Extract

How to Make Apricot Pumpkin Pecan Muffins

1. Preheat oven to 400°F (200°C).
2. Line an 8-cup muffin tin with paper liners or lightly grease the cups.
3. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon ground cloves.
4. Stir in 1 cup chopped dried apricots and ½ cup chopped pecans.
5. In a separate bowl, whisk together 1 cup pumpkin puree, ½ cup maple syrup, ¼ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and a pinch of salt.
6. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.