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Pumpkin Wheat Honey Muffins

Pumpkin Wheat Honey Muffins

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Colleen Moir

The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
  2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
  3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
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Reviews

morninglory16
155
11/8/2005

These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. I also used 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger instead of pumpkin pie spice and they were not bland at all. They are much better eaten warm. They also freeze well.

Cassas
120
10/16/2006

I followed the advice of a previous review and used a full cup of pumpkin puree. I also used one 3/4 tsp of cinnamon, 1/2 tsp of ginger and 1/4 tsp of nutmeg in place of the pumpkin pie spice. These turned out moist and delicious, with the added bonus of being healthier than most muffins. Great recipe!!!

Andrea
103
11/11/2007

I am very happy with this recipe! I am 31 years old and have never been able to make a edible muffin, they are usually tough from too much stirring or tasteless or fall apart, etc. This recipe is perfect for people like me, it is easy and my favorite - adaptable. I like to experiment with different ingredients, especially types of flours and this it the one that I can use. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. I upped the raisins as well and left out the walnuts. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. I made another batch right away and used 1 cup of whl. wht. flour and half a cup oat flour, used chocolate chips instead of raisins and no walnuts.Again another heaping cup of fresh pumpkin and two tsp cinnamon, 1/2 tsp nutmeg and a heaping 1/4 tsp ginger. Turned out perfect. I can not wait to try this recipe with barley flour. Oh another hint that helped me alot was to stir the batter with a rubber spatula instead of a spoon and to fold the ingredients not stir! Thank you for helping me fix my "muffin mistakes". Would just like to add that I have made another batch of muffins a few days later, only I substituded fresh mashed pears for the pumpkin - even better with this friut! I had to bake longer than recipe called for.