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!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

262.6 calories; 4.2 g protein; 35.9 g carbohydrates; 31 mg cholesterol; 224.3 mg sodium. Full Nutrition

Reviews (341)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2005
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 tsp cloves 1/4 tsp ginger instead of pumpkin pie spice and they were not bland at all. They are much better eaten warm. They also freeze well. Read More
(174)

Most helpful critical review

Rating: 1 stars
12/06/2003
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 so wonderful baking. Well after baking them for 18 min. they were still not done so I added another 6 min. then they were done. I buttered one up and took a bite and was totally disapointed! They were extremely bland and had this dry 'wheat' bread taste. Not a moist and pumpkin-flavored muffin like I was expecting. I would not recommend this recipe to anyone. I'm sorry but it's quite terrible! YUCK Read More
(40)
417 Ratings
  • 5 star values: 304
  • 4 star values: 95
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
11/08/2005
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 tsp cloves 1/4 tsp ginger instead of pumpkin pie spice and they were not bland at all. They are much better eaten warm. They also freeze well. Read More
(174)
Rating: 4 stars
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. These turned out moist and delicious with the added bonus of being healthier than most muffins. Great recipe!!! Read More
(129)
Rating: 5 stars
11/11/2007
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 is perfect for people like me it is easy and my favorite - adaptable. I like to experiment with different ingredients especially types of flours and this it the one that I can use. I made the muffins last night using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. I upped the raisins as well and left out the walnuts. Filled cups level to top as another reviewer suggested and they turned out very good my three year old son loved them. I made another batch right away and used 1 cup of whl. wht. flour and half a cup oat flour used chocolate chips instead of raisins and no walnuts.Again another heaping cup of fresh pumpkin and two tsp cinnamon 1/2 tsp nutmeg and a heaping 1/4 tsp ginger. Turned out perfect. I can not wait to try this recipe with barley flour. Oh another hint that helped me alot was to stir the batter with a rubber spatula instead of a spoon and to fold the ingredients not stir! Thank you for helping me fix my "muffin mistakes". Would just like to add that I have made another batch of muffins a few days later only I substituded fresh mashed pears for the pumpkin - even better with this friut! I had to bake longer than recipe called for. Read More
(117)
Advertisement
Rating: 5 stars
09/28/2007
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 half a tsp ground cloves and ground nutmeg. Best muffins I've ever made! Read More
(50)
Rating: 1 stars
12/05/2003
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 so wonderful baking. Well after baking them for 18 min. they were still not done so I added another 6 min. then they were done. I buttered one up and took a bite and was totally disapointed! They were extremely bland and had this dry 'wheat' bread taste. Not a moist and pumpkin-flavored muffin like I was expecting. I would not recommend this recipe to anyone. I'm sorry but it's quite terrible! YUCK Read More
(40)
Rating: 5 stars
04/14/2007
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. Read More
(35)
Advertisement
Rating: 5 stars
05/23/2007
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 batch but I like to double it and use the bigger can of pumpkin puree. Also if you fill the cups right up to the edge (batter is a little stiff) then it mounds up to look like a perfect little muffin. I also tried to make a loaf out of this and it didn't work so good. Will stick with the muffins. Thanks for the awesome recipe!! Read More
(29)
Rating: 5 stars
09/27/2007
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 and I devoured them afterwards. I loved the idea of soaking the raisins to make thm softer too it really added a nice texture. Again I made only a few changes out of necessity. I added 1/2 tsp cinnamon 1/4 tsp ground cloves and 1/4 tsp ground nutmeg b/c I didn't have the pumpkin pie spice and I used spelt flour and pecans b/c that's what I had on hand. But the recipe is so easy that I decided to make 3 more batches and give them to neighbors as gifts! Thank you so much for this fabulous recipe! Read More
(21)
Rating: 4 stars
01/18/2007
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. Read More
(21)