Pumpkin Wheat Honey Muffins

By barbsjustagirl

Ingredients

• 1/2 cup raisins
• 1 1/2 cups whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon pumpkin pie spice or 1/2 tsp. cinnamon, 1/4 tsp. nutmeg or cloves, and 1/4 tsp. ginger
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup canned pumpkin puree
• 1/2 cup canola oil
• 1/2 cup honey
• 1/2 cup chopped walnuts

Details

Servings 12
Adapted from allrecipes.com

Preparation

Step 1

Directions

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.

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.

Note: 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. A heaping cup of fresh pumpkin and two tsp cinnamon, 1/2 tsp nutmeg and a heaping 1/4 tsp ginger. Turned out perfect.

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.