These pumpkin and honey muffins are made with wholesome ingredients like whole wheat flour, plump raisins, and chopped walnuts. They're good for breakfast, brunch, or a snack.
Ingredients
- raisins: 0.5 cup
- ½ cups whole wheat flour: 1 piece
- packed brown sugar: 0.5 cup
- pumpkin pie spice: 1 tsp
- baking powder: 0.75 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- eggs: 2 piece
- canned pumpkin puree: 0.75 cup
- vegetable oil: 0.5 cup
- honey: 0.5 cup
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place raisins into a cup and add enough hot water to cover. Let stand for a few minutes to plump.
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Meanwhile, in a large bowl, stir together whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Make a well in the center; put eggs, pumpkin, oil, and honey into the well. Mix just until dry ingredients are absorbed.
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Drain excess water from raisins. Stir raisins and walnuts into batter, then spoon batter into the prepared muffin cups, filling each 2/3 full.
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Bake in the preheated oven until the tops spring back when lightly touched, about 18 minutes. Cool in the pan before removing from cups.
