Ingredients
12
12 servings
- •0.5 cup raisins
- •1.5 cups whole wheat flour
- •0.5 cup packed brown sugar
- •1 teaspoon pumpkin pie spice
- •0.75 teaspoon baking powder
- •0.5 teaspoon baking soda
- •0.5 teaspoon salt
- •2 eggs
- •0.75 cup canned pumpkin puree
- •0.5 cup vegetable oil
- •0.5 cup honey
- •0.5 cup chopped walnuts
Instructions
- 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.
- 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.
- Drain excess water from raisins. Stir raisins and walnuts into batter, then spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until the tops spring back when lightly touched, about 18 minutes. Cool in the pan before removing from cups.
Nutritional Facts
Per 12 servings
- Calories: 263
- Carbohydrate: 36g
- Fat: 13g
- Fiber: 3g
- Protein: 4g
- Sugar: 22g
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