Pumpkin Wheat Honey Muffins

Pumpkin Wheat Honey Muffins

279
Colleen Moir 0

"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

35 m {{adjustedServings}} servings 263 cals
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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:
  • 31 mg
  • 10%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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

279
  1. 345 Ratings

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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 ts...

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. ...

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 i...