Pumpkin Nut Muffins

1/2 cup white entire wheat flour (King Arthur)
3/4 cups unbleached all explanation flour (King Arthur)
3/4 cup uncooked sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin (not pumpkin pie filling)
2 tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
Baking spray
1/2 cup chopped pecans

Recommendations:
Preheat oven to 350°. Line a muffin tin with paper liners and frivolously spray liners with oil for uncomplicated removing.
In a medium bowl, add flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a cord whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg whites and vanilla; overcome at medium pace till thick. Scrape down aspects of the bowl.

Add flour blend to the soaked blend, then combine at small pace right up until blended; do not over mixture. Fold in chopped ridiculous.
Pour batter into penned muffin tin and bake on the middle rack for 24 – 26 minutes, or till a toothpick inserted in the centre arrives out new.
Allow for them interesting at minimum 15 minutes ahead of serving. Tends to make 12 muffins.
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