Whole Wheat Pumpkin, Raisin and Nut Muffins Recipe

Name: Whole Wheat Pumpkin, Raisin and Nut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raisins, seedless; 1 1/2 cups whole wheat flour; 1/2 cup brown sugar packed; 1 teaspoon pumpkin pie spice; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 large eggs; 3/4 cup pumpkin puree (canned) puree; 1/2 cup vegetable oil; 1/2 cup honey; 1/2 cup walnuts chopped

Servings: persons

1/2 cup raisins, seedless
1 1/2 cups whole wheat flour
1/2 cup brown sugar packed
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup pumpkin puree (canned) puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup walnuts chopped

1
Preheat the oven to 350F (180C) F (175 degrees C).
2
Goat a 12 cup muffin pan with cooking spray or grease with butter, or line with paper liners.
3
Put the raisins in a cup, and add enough hot water to cover.
4
Let stand for about 5 minutes to plump.
5
In a large bowl, mix together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.
6
Make a well in the center, and stir in eggs, pumpkin, oil and honey.
7
Stir just until the dry ingredients are absorbed.
8
Drain excess water from raisins, and fold into batter along with the walnuts.
9
Spoon into muffin cups so they are about 23 full.
10
Bake for 16 to 18 minutes in the preheated oven, or until the tops spring back when lightly touched.
11
Cool in the pan on a wire rack completely.
12
Remove muffins from the pan and serve or store in an air-tight container.

782

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup raisins, seedless, 1 1/2 cups whole wheat flour, 1/2 cup brown sugar packed, 1 teaspoon pumpkin pie spice, and more.

Yes, Whole Wheat Pumpkin, Raisin and Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Pumpkin, Raisin and Nut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions