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Pumpkin Wheat Honey Muffins

4

35 min

Pumpkin Wheat Honey Muffins

Pumpkin Wheat Honey Muffins Photo 1

Time

35 min

Serving

12 persons

Calories

263

Rating

4.00★ (429)

Cuisine

Author: Victoria Buriak
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

Pumpkin Wheat Honey Muffins Photo 21
Pumpkin Wheat Honey Muffins Photo 32
Pumpkin Wheat Honey Muffins Photo 43
Pumpkin Wheat Honey Muffins Photo 54
  1. 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.
    Pumpkin Wheat Honey Muffins Photo 2
  2. 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.
    Pumpkin Wheat Honey Muffins Photo 3
  3. Drain excess water from raisins. Stir raisins and walnuts into batter, then spoon batter into the prepared muffin cups, filling each 2/3 full.
    Pumpkin Wheat Honey Muffins Photo 4
  4. Bake in the preheated oven until the tops spring back when lightly touched, about 18 minutes. Cool in the pan before removing from cups.
    Pumpkin Wheat Honey Muffins Photo 5

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