Ingredients for Apricot Pumpkin Pecan Muffins
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 cup chopped dried apricots
- ½ cup chopped pecans
- orange juice
- ¼ cup vegetable oil
- brown sugar
- egg whites
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
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How to Make Apricot Pumpkin Pecan Muffins
- Preheat oven to 400°F (200°C).
- Line an 8-cup muffin tin with paper liners or lightly grease the cups.
- 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.
- Stir in 1 cup chopped dried apricots and ½ cup chopped pecans.
- 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.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
52g
Fat
3g
Carbs
10g
