Pumpkin Pecan Muffins
|2||cups all-purpose flour|
|1/2||cup plus 2 tablespoons Sugar In The Raw®|
|2||teaspoons baking powder|
|2||large egg whites|
|3/4||cup pumpkin puree|
|1/3||cup orange juice|
|1/2||cup skim milk|
|2||tablespoons vegetable oil|
|1/4||cup chopped pecans|
Preheat oven to 400°. Spray muffin tin with nonstick cooking spray.
In a large bowl stir together flour, ½ cup Sugar In The Raw®, baking powder, cinnamon and salt. Set aside.
In another bowl, whisk egg whites lightly. Stir in pumpkin, orange juice, milk and oil. Add to dry ingredients with the pecans, stirring just until mixed.
Fill muffin cups ⅔ full. Sprinkle with remaining 2 tablespoons Sugar In The Raw®. Bake 15 to 20 minutes.
Per Serving (1 muffin):163 calories, 3 g protein, 30 g carbohydrate, 4 g fat, 65 mg sodium.