|1 1/2 cups||white whole wheat flour|
|1 1/2 teaspoons||baking powder|
|1 1/2 teaspoons||ground cinnamon|
|3/4 teaspoon||ground ginger|
|1/4 teaspoon||ground nutmeg|
|1 cup||canned pumpkin puree (not pumpkin pie mix)|
|3/4 cup||granulated sugar|
|1/2 cup||low-fat buttermilk|
|2 tablespoons||canola oil|
|1||ripe Bartlett pear, cored and chopped|
|1/4 cup||chopped pecans|
Preheat oven to 375°F. Spray a 24-cup mini-muffin pan with cooking spray.
Whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.
Combine pumpkin puree, sugar, buttermilk, oil, and egg in a large bowl until well mixed. Add the flour mixture just until blended. Stir in pear and pecans.
Spoon the batter into the muffin cups. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 20 – 25 minutes. Transfer to a wire rack to cool.
|Serving Size||1 muffin|
|Sat Fat||0 g|
|Trans Fat||0 g|