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My review
Pumpkin Wheat Honey Muffins
Colleen Moir
"The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack!"
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Ingredients
35 m servings 263 calsOriginal recipe yields 12 servings (1 dozen muffins)
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
- In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
- Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
Nutrition Facts
Per Serving: 263 calories; 13 g fat; 35.9 g carbohydrates; 4.2 g protein; 31 mg cholesterol; 224 mg sodium. Full nutrition
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Reviews
Read all reviews 323396 Ratings
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Most helpful positive review
11/8/2005
These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. I also used 1/2 tsp cinnamon, 1/4 ts...
Most helpful critical review
1/12/2003
I was really disapointed in the results of this recipe. I followed the recipe exactly as it says and I was so excited because I really thought they were gonna turn out great because they smelled...
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11/8/2005
These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. I also used 1/2 tsp cinnamon, 1/4 ts...
10/16/2006
I followed the advice of a previous review and used a full cup of pumpkin puree. I also used one 3/4 tsp of cinnamon, 1/2 tsp of ginger and 1/4 tsp of nutmeg in place of the pumpkin pie spice. ...
11/8/2007
I am very happy with this recipe! I am 31 years old and have never been able to make a edible muffin, they are usually tough from too much stirring or tasteless or fall apart, etc. This recipe i...
9/28/2007
These are fantastic. I followed the recommendations of increasing the pumpkin and substituting half the oil for apple sauce. I didn't have spice mix so I added 1 tsp ginger, 1 tsp cinamon and ha...
1/12/2003
I was really disapointed in the results of this recipe. I followed the recipe exactly as it says and I was so excited because I really thought they were gonna turn out great because they smelled...
4/14/2007
I used 1 cup of pumpkin as many reviewers had suggested, and I left out the raisins. The muffins were very moist and tasty. I didn't think you can tell that they're made with whole wheat flour.
5/23/2007
Very good! I use 1 1/2 tsp cinnamon and 1/2 tsp nutmeg instead of pumpkin pie spice. And 1/2 a bag of milk chocolate chip morsels. SO GOOD. Try it. Very easy. You can get 12 muffins out of one b...
9/27/2007
Loved this recipe - the muffin was so tender and light that you wouldn't even know it wasn't white flour! This recipe was so easy that my 2 year old daughter was able to help me with it and she...
1/18/2007
I used a whole can of pumpkin and additional cinnamon. They came out great! These were a good way to add fiber to my preschooler's diet.