Whole Wheat Pumpkin, Raisin and Nut Muffins
Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.
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.
Nutrition Facts
Serving Size 74g (2.6 oz)
