Honey Wheat Pumpkin Muffins
From lillyann 14 years ago- 15 minutes to make
- Serves 12
I love muffins, but HATE them when they taste like cupcakes minus the frosting. Call me crazy, but I like my muffin to taste delicious, but not like dessert. This recipe is fast, coming together in less than 15 minutes, with a cook time of about 15-20 minutes. Read more Perfect for a quick brunch, or something to munch on while heading to work! note: We also sometimes add cranberries! See less
Ingredients
- 1/2 cup raisins ( you could substitute chocolate chips if you don't like raisins or you're feeling indulgent) shopping list
- 1 1/2 cups whole wheat flour shopping list
- 1/4 cup packed brown sugar shopping list
- 1 teaspoon cinnamon shopping list
- 1/4 teaspoon nutmeg shopping list
- 3/4 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 2 eggs shopping list
- 3/4 cup canned pumpkin puree shopping list
- 1/2 cup vegetable oil shopping list
- 1/2 cup honey shopping list
- 1/8 cup finely chopped walnuts shopping list
- Topping: shopping list
- 1/8 cup finely chopped walnuts shopping list
- 1/8-1/4 cup brown sugar shopping list
How to make it
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin tins.
- Heat up a half cup of water in the microwave for one minute and the put the raisins into the water.
- In a large bowl, stir together the whole wheat flour,1/4 cup brown sugar, cinnamon and nutmeg, baking powder, baking soda and salt.
- In a separate bowl mix the wet ingredients. Drain the raisins and add the raisins and 1/8 cup nuts to the flour mixture. Dump in the egg mixture and stir just until moist.
- Divide batter between muffin cups. Sprinkle the tops of the muffins with the brown sugar and nuts.
- Bake for 15-20 minutes or until a toothpick inserted in a muffin comes out clean. Cool on a wire rack.
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