Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::12
Yield::1 dozen
Ingredients
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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
Directions
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.