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Pumpkin Pecan Muffins
Level
Easy
Prep
20 minutes
Cook
30 minutes
Servings
12 muffins
Delicious Pumpkin Pecan Muffins are an eye appealing treat that are perfect for breakfast and snacks. Nestlé Kitchens teamed up with Robyn Webb, who created this diabetic-friendly treat using Libby's 100% Pure Pumpkin. It's low in fat and carbs and high on Vitamin A and taste! Photo by Olga Berman.
KEY INGREDIENTS
Libby's
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
NET WT 15 oz (425 g)
INGREDIENTS
  • Nonstick cooking spray
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Splenda baking blend
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 1/2 cup chopped pecans
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 2 eggs, lightly beaten
  • 1/4 cup plus 2 tablespoons low fat buttermilk
  • 1/4 cup plus 2 tablespoons reduced fat sour cream
  • 2 tablespoons canola oil
MAKE IT
Step 1
Preheat the oven to 350 degrees. Coat a 12 cup muffin pan with cooking spray, set aside.
Step 2
In a large bowl, stir together the flour, Splenda baking blend, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Stir in pecans.
Step 3
In a separate bowl, combine pumpkin, eggs, buttermilk, sour cream and oil. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Stir until just combined.
Step 4
Spoon into the prepared muffin cups and bake for about 30-35 minutes or until a cake tester comes out clean. Let the muffins cool in the pan for 5 minutes. Turn out the muffins onto a cooling rack and cool completely.
VARIATIONS
If using 29oz Libby’s Pure Pumpkin
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Double all ingredients
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