Pumpkin Pecan Muffins

This week has been rough. Well, really just Monday. In the course of 5 hours I got rejected from getting in state tuition (even though I have been here in Cali for over two years), got into a minor car accident (on my way to…), missed my job interview, and embarrassed myself later in the evening. I am running late to class, but I wish to delve into the in state tuition issue later… For now, here you go!

Pumpkin Pecan Muffins

Recipe: Makes 8 muffins

Preheat the oven to 375. Combine and mix all the wet and dry ingredients in separate bowls. Pour the wet ingredients over the dry. Using a spuhtooluh, mix with as few swipes as possible. Spray a muffin pan with canola oil and divide the batter to the 6 cups. Bake for 18 minutes.

Dry ingredients:

2 cups whole wheat flour

1 tsp baking soda

1 tsp pumpkin pie spice

several shakes cinnamon

a handful chopped pecans

a pinch of salt

Wet ingredients:

2 egg (replace with tbsp mashed banana to veganize)

1/2 cup brown sugar [or more, if you like sweeettt muffins]

1 tsp vanilla extract

3/4 cup milk (use vanilla almond/hemp/rice to veganize)

1/8 cup maple syrup

3/4 cup canned pumpkin

2 tbsp melted butter

Benefits:

Whole wheat flour * The outer bran layer in whole grains is where the fiber, vitamins, and minerals are, which is why you should ditch the white.

Pumpkin * An impressive source of vitamins A and C and iron, manganese, and riboflavin! Also is high in fiber 😉

Cinnamon * The coolest thing about cinnamon is its ability to control blood sugar. Meaning, within reason, that if you use a fair amount of cinnamon in a dish that has sugar or another fast digesting carbohydrate, it will prevent the blood glucose spike that you would normally get. Why does blood sugar matter? Spikes in blood sugar are bad for your health because they cause your body to increase insulin production. Insulin, among many other things, tells your body to store fat. Therefore, eating a sugary/high-in-simple-carbohydrate meal = blood sugar spike = insulin spike = store fat.

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10 thoughts on “Pumpkin Pecan Muffins

  1. Ugh 😦 wth I’m so sorry to hear that dear. Hopefully things can only go better from here on out? I was just talking to a friend a few hours ago about how CRAZY it is that they approved the 8% fee increase for california UCs. wtfff. As if the 32% last year wasn’t enough??

  2. i just wanna pick off each of the pecans and “go to town” AMAZING RECIPE! i havent had a muffin in quite some time!!! mm this makes me really happy 🙂 a great treat too for Thanksgiving too! ❤

  3. Bless your sweet heart. I’m thinking of you. I hope that your day improved. I can’t imagine how frustrating that tuition nonsense must be. These muffins look delicious though. Your photography is amazing! Thank you for sharing this with us. I hope you are having a relaxing Saturday!

    1. I just commented on your blog but I wanted to just add that -YES, the tuition nonsense is indeed NONSENSE. It truly makes no sense. I am in the process of writing a letter of appeal.. I hope it goes over well. Have a relaxing Saturday, Lauren

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