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Whole Wheat Pumpkin, Raisin and Nut Muffins

 
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Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.

Yield

12

servings

Prep

12

min

Cook

22

min

Ready

36

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

½ cup raisins, seedless
1 ½ cups whole-wheat flour
½ cup brown sugar
packed
*
1 teaspoon pumpkin pie spice
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup canne pumpkin purée
puree
½ cup vegetable oil
½ cup honey
½ cup walnuts
chopped

Directions

Preheat the oven to 350℉ (180℃) F (175 degrees C).

Goat a 12 cup muffin pan with cooking spray or grease with butter, or line with paper liners.

Put the raisins in a cup, and add enough hot water to cover. Let stand for about 5 minutes to plump.

In a large bowl, mix together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.

Make a well in the center, and stir in eggs, pumpkin, oil and honey.

Stir just until the dry ingredients are absorbed.

Drain excess water from raisins, and fold into batter along with the walnuts.

Spoon into muffin cups so they are about ⅔ full.

Bake for 16 to 18 minutes in the preheated oven, or until the tops spring back when lightly touched.

Cool in the pan on a wire rack completely.

Remove muffins from the pan and serve or store in an air-tight container.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 24150% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 136mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 12%
Sugars g
Protein 10g
Vitamin A 49% Vitamin C 2%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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