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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| whole wheat flour: 1 cup |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/16 tsp |
| dehydrated apricots: 1/2 cup (chopped) |
| pecans: 2 Tbl (chopped) |
| orange juice: 1/2 cup |
| vegetable oil: 2 Tbl |
| light brown sugar (packed): 1/4 cup (firmly packed) |
| eggs: 2 (whites) |
| canned pumpkin: 1/2 cup |
| vanilla extract: 1 1/2 tsp |
Apricot-Pumpkin-Pecan Muffins
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- Preheat oven to 400°F.
- Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
- In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well.
- Mix in apricots and pecans.
- In another bowl, combine remaining ingredients.
- Beat with a fork or wire whisk until blended.
- Add to dry mixture, mixing until all ingredients are moistened.
- Divide mixture evenly into prepared muffin cups.
- Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Remove muffins to a rack to cool.