Wholesome ingredients like whole wheat flour, juicy raisins, and finely chopped walnuts are used to make these pumpkin and honey muffins. They are suitable as a snack, breakfast, or brunch item.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- ½ cup raisins
- 1 ½ cups whole wheat flour
- ½ cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¾ cup canned pumpkin purée
- ½ cup vegetable oil
- ½ cup honey
- ½ 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.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 224 mg |
| Sugars | 22 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing! I don’t put any brown sugar because the half a cup of honey makes it sweet enough. I don’t add salt, I put extra virgin olive oil instead of the other. I add a pinch of nutmeg and cinnamon and a bit of vanilla extract. They are so good! I make them every week for a healthy snack for me and my Husband. They are definitely worth making! Healthy when you subsitute ingredients out like I did and easy to make. ❤ Make sure you follow the directions exactly how it says when it comes to mixing. I seen a comment saying they were dry. It tells you only to mix until dry ingredients are mixed in the wet ones. If you over mix the batter will definetly get thicker and they will dry out and not be as moist.
deliciush
i used dried cranberries in place of raisins canola oil instead of vegetables oil and gluten free ancient whole grain all purpose flour for a more healthier version. very moist and perfect breakfast muffin
I cup pumkin, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger
I accidentally used a whole 15 oz can of pumpkin purée (just dumped it all in without thinking), but it worked out! They tasted great— very pumpkiny, of course, and they also had a healthy flavor thanks to the whole wheat, raisins, honey, and nuts. Also, they were incredibly moist. Other changes: used liquid pumpkin spice, as that was all I had, and substituted canola oil for vegetable oil. For honey, I used the grocery store brand wildflower honey. The extra pumpkin may have contributed to the needed baking time. I gave them 21 minutes instead of 18. The muffins did stick to the liners a bit more than I would’ve liked, but again, that might’ve had to do with the batter. If I made again, I would lessen the pumpkin to the 1 cup as suggested by other reviewers.
These came out awesome. Made a few changes based on other reviews. Reduced flour by 1/4C and replaced it with 1/4C of oats. Reduced sugar and honey to 1/3C each. Reduced oil by 1/2 and replaced it with apple sauce. Didn’t have pumpkin spice so replaced it with 1/2tsp cinnamon, 1/4 tsp each of cloves, nutmeg. Had to increase cooking time by 10 min because they were raw after 18 min. The end result was awesome. Not too sweet and a bit more healthy. Great toasted and some jelly or butter for breakfast or snack.
Fantastic! Loved these! Used a cup of pumpkin, 1/4 cup canola oil and 1/4 cup unsweetened applesauce instead of vegetable oil, craisins instead of raisins, pecans instead of walnuts, and the spices according to Cassas’ review. So good! Love love love!
These are tasty. I have made them several times Ana substitute 1/3 to 1/2 of the flour out for whole wheat flour. To prevent potential dryness due to the whole wheat flour, I also add the “raisin water” into the mix. I even put vanilla icing on them one time and called them “cupcakes” for a toddler birthday party and they were devoured without a second thought of being on the healthier side.
I used coconut sugar instead of brown sugar and dbled the amount. Tasted amazing!
Delicious! I made a few adjustments: used 1/2 cup unsweetened apple sauce instead of oil; 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves (strong taste), 1/4 tsp nutmeg instead of pumpkin pie spice; 1/2 cup of millet (gave it a very yummy crunch); and omitted the raisins and walnuts. Will definitely be making again!
Delicious muffins full of fruit and nuts.
So yummy! It was lots of smacking noises as the children ate them. I substituted leftover baked sweet potato for the pumpkin.
Very delicious recipe! Didn’t have raisins and needed something sweet, so I subbed in a sprinkle of chocolate chips.
These moist pumpkin muffins are yummy and easy to freeze! My daycare kids love them and so do I. The recipe calls for pumpkin pie spice, but I use 1/2 teaspoon cinnamon and 1/4 teaspoon each of ginger and cloves, as another reviewer mentioned. To make them a bit more kid friendly, I have not tried them with the raisins and walnuts. Also, I just use 1/2 of a 15-oz can of pumpkin for one recipe. Swapping out the vegetable oil with unsweetened applesauce is also a good minor change to make if you prefer. I do not use liners and these turn out moist and a tad sticky. For me, one recipe yields 45 mini muffins or 15 regular sized. I use a cookie scoop to divide out the batter evenly.
Very good. I made with a flax egg and but milk. I also sprinkled a few pumpkin seeds on top
Yes! Really delicious! Realized I didn’t have any raisins after I had already mixed this up, but they still tasted great. I used pecans instead of walnuts, 1/3 cup honey, and 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger in place of the pumpkin pie spice. Perfect sweetness and spice. Oh, also used a full cup of pumpkin puree and 1/4 cup apple sauce with 1/4 cup vegetable oil. Perfection!
I doubled the walnuts. My husband loves them!
Made a double batch and cut the sweetness by cutting out the sugar (went with only the honey instead). Also used fresh pumpkin puree. This made 12 big muffins.
These turned out really moist and tasty. I went with what others’ suggested and used 1 cup of the pumpkin puree, but I think 3/4 cup would have been better. I can’t eat raisins so I substituted 3/4 cups of chocolate chips instead.
I didn’t have any raisins and used craisins instead.
A very simple recipe that allows for adapting to your own taste and preference, It was even better the second time I made. I was out of honey so I used maple syrup instead. And instead of allspice used more cinnamon, nutmeg, a little clove and ginger. I love those flavors so I wanted MORE. Kids gobbled ’em up so my toughest critics approved!