Name: Pumpkin Pecan Muffins
Prep time: 20 s
Cook time: 30 s
Total time: 65 s
Yield: 12
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 eggslightly 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.