Ingredients
- 1/2 cup Pecan Halves or Pieces
- 1 1/2 cup whole wheat flour
- 1/2 cup organic sugar (white or brown, whatever you have) plus a bit more for sprinkling
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cup pumpkin puree (more or less - I used a bit more - find out how to make your own here)
- 1/2 cup canola oil
- 1/3 cup honey
Directions
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Preheat oven to 350 degrees. Place pecans on baking sheet and set in warming oven – don’t forget them! They’ll be toasted by the time you need to mix them in. Spray your muffin pans, use paper liners, or those fancy silicone baking cups (love them – they’re reusable and theres much less cleanup!)
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In the bowl of your stand mixer or with a large bowl with a whisk, sift together flour, baking powder, baking soda, spices, salt, and cocoa. Add pumpkin, eggs, oil, honey into the same bowl (you could beat them separately – but I just threw them into the mix and it worked really well). Mix until just combined, and stir in pecans. Spoon into muffin cups to your preferred amount – I like mine almost full. Sprinkle with a bit of sugar – it won’t seem to do much to the look of the uncooked batter, but when their baked they look so pretty – you can really see a difference.
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Bake for about 20 minutes – they should spring back when lightly pressed in the tops.