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Pumpkin Wheat Honey Muffins

SUBMITTED BY: Colleen Moir PHOTO BY: carrie

"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!"
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min
Original recipe yield 1 dozen muffins

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup raisins
  • 1 1/2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup chopped walnuts

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

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2003 by BHARPOOL
I was really disapointed in the results of this recipe. I followed the recipe exactly as it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 8, 2005 by morninglory16
These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2006 by Cassas
I followed the advice of a previous review and used a full cup of pumpkin puree. I also used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2007 by Andrea
I am very happy with this recipe! I am 31 years old and have never been able to make a edible... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2007 by LKristine
I used 1 cup of pumpkin as many reviewers had suggested, and I left out the raisins. The... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 18, 2007 by javamonkey
I used a whole can of pumpkin and additional cinnamon. They came out great! These were a good... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2006 by Erin M
These were sooo good! Three of the people in my house have been trying the Low GI diet, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2007 by wonkeygirl
These are fantastic. I followed the recommendations of increasing the pumpkin and substituting... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2007 by CPENABAUER
Loved this recipe - the muffin was so tender and light that you wouldn't even know it wasn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2007 by jleekey
Very good! I use 1 1/2 tsp cinnamon and 1/2 tsp nutmeg instead of pumpkin pie spice. And 1/2 a... MORE


 
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