Pecan-Pumpkin Drops

By OralW

Ingredients

• 4.5 ounces all-purpose flour (about 1 cup)
• 4.75 ounces whole-wheat flour (about 1 cup)
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Dash of ground nutmeg
• 2 tablespoons cold butter, cut into small pieces
• 1 cup canned pumpkin
• 3/4 cup plus 1 tablespoon low-fat buttermilk
• 1/2 cup coarsely chopped pecans, toasted
• Cooking spray

Details

Servings 12
Adapted from cookinglight.com

Preparation

Step 1

1. Preheat oven to 425°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, salt, and nutmeg in a bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine pumpkin and buttermilk in a bowl, stirring with a whisk. Add pumpkin mixture and chopped pecans to flour mixture, stirring just until combined.

3. Drop batter in mounds of about 1/3-cupfuls onto a baking sheet coated with cooking spray. Bake at 425° for 14 minutes or until golden. Remove from baking sheet; cool 5 minutes on a wire rack. Serve warm.