These delectable muffins make a wonderful homemade holiday gift or are great for a lovely Sunday brunch! From the cookbook Lean and Luscious and Meatless.

Ingredients

8 serv.

all-purpose flour↗1⁄2 cup
whole wheat flour↗1 cup
baking powder↗2 teaspoons
baking soda↗1⁄2 teaspoon
ground cinnamon↗1 teaspoon
ground cloves↗1⁄16 teaspoon
dried apricot↗1⁄2 cup
chopped
pecans↗2 tablespoons
chopped
orange juice↗1⁄2 cup
vegetable oil↗2 tablespoons
firmly packed brown sugar1⁄4 cup
egg whites↗2
canned pumpkin↗1⁄2 cup
vanilla extract↗1 1⁄2 teaspoons

Step-by-step instructions

1
Preheat oven to 400°F.
2
Lightly oil 8 muffin cups or spray with a nonstick cooking spray.
3
In a large bowl, combine both flours, baking powder, baking soda, cinnamon and cloves; mix well.
4
Mix in apricots and pecans.
5
In another bowl, combine remaining ingredients.
6
Beat with a fork or wire whisk until blended.
7
Add to dry mixture, mixing until all ingredients are moistened.
8
Divide mixture evenly into prepared muffin cups.
9
Bake 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.
10
Remove muffins to a rack to cool.

Source: food.com

Original recipe ↗

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