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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!"

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Read Reviews (31)

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

SERVINGS

(Help)

Servings
USMETRIC

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

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.
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

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

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

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

Reviewed on Nov. 11, 2007 by Andrea

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Andrea
Nov. 11, 2007

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 is perfect for people like me, it is easy and my favorite - adaptable. I like to experiment with different ingredients, especially types of flours and this it the one that I can use. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. I upped the raisins as well and left out the walnuts. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. 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.Again another heaping cup of fresh pumpkin and two tsp cinnamon, 1/2 tsp nutmeg and a heaping 1/4 tsp ginger. Turned out perfect. I can not wait to try this recipe with barley flour. Oh another hint that helped me alot was to stir the batter with a rubber spatula instead of a spoon and to fold the ingredients not stir! Thank you for helping me fix my "muffin mistakes". Would just like to add that I have made another batch of muffins a few days later, only I substituded fresh mashed pears for the pumpkin - even better with this friut! I had to bake longer than recipe called for.

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4 users found this review helpful

I am very happy with this recipe! I am 31 years old and have never been able to make a edible... MORE

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

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

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

Reviewed on Sep. 28, 2007 by wonkeygirl

These are fantastic. I followed the recommendations of increasing the pumpkin and substituting... MORE

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

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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