Whole Wheat Pumpkin Raisin Muffins Recipes

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PUMPKIN WHEAT HONEY MUFFINS



Pumpkin Wheat Honey Muffins image

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!

Provided by Colleen Moir

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 12

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 puree
½ cup vegetable oil
½ cup honey
½ cup chopped walnuts

Steps:

  • 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 : Calories 262.6 calories, Carbohydrate 35.9 g, Cholesterol 31 mg, Fat 13 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 224.3 mg, Sugar 22.3 g

WHOLE WHEAT PUMPKIN RAISIN MUFFINS



Whole Wheat Pumpkin Raisin Muffins image

These hearty, tender muffins are more substantial than your average pastry, but they're still pleasantly sweet and quite a treat. If you prefer a fluffier muffin, substitute all-purpose flour for all or part of the wheat flour.

Provided by Adapted from Blue Diamond Growers

Time 35m

Yield 12 jumbo muffins or 24 standard muffins

Number Of Ingredients 15

2¾ cups whole wheat flour (we use ivory wheat flour)
½ cup packed brown sugar or coconut sugar
1 tablespoon baking powder (reduce to 2 teaspoons above 4000 feet)
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon sea salt
Pinch ground cloves
1 cup plain dairy-free milk beverage (such as Almond Breeze)
1 cup pumpkin puree
½ cup honey (can substitute maple syrup)
2 large eggs (see Vegan note in post above for egg free)
⅓ cup rice bran oil or your favorite baking oil
1 cup raisins
1 cup sliced almonds or pumpkin seeds (for nut free)

Steps:

  • Preheat your oven to 350ºF and grease 12 jumbo muffin cups (or 24 regular-size muffin cups).
  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
  • Put the milk beverage, pumpkin, honey, eggs, and oil in a large mixing bowl. Beat with a hand mixer until foamy.
  • Add the dry ingredients to the wet, and stir until the batter is just combined. Do not over mix.
  • Fold in the raisins and almonds or pumpkin seeds.
  • Divide the batter between the prepared muffin cups; they should be about ⅔ full.
  • Bake for 20 to 25 minutes, or until the muffin tops spring back when touched and a toothpick inserted into the center of a muffin comes out clean.
  • Let cool for 5 minutes in the tins before removing the muffins to a wire rack to cool completely.

WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS



Whole Wheat Pumpkin-Applesauce Muffins image

This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day-if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.

Provided by Julie

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 14

2 cups whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
⅔ cup brown sugar, firmly packed
⅓ cup white sugar
¼ cup canola oil
½ cup applesauce
½ cup canned pumpkin
⅓ cup buttermilk
2 eggs, slightly beaten
¼ cup golden raisins
¼ cup chopped pecans

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
  • Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
  • Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.

Nutrition Facts : Calories 226.8 calories, Carbohydrate 37.7 g, Cholesterol 27.6 mg, Fat 7.7 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 273 mg, Sugar 21.4 g

PUMPKIN RAISIN MUFFINS



Pumpkin Raisin Muffins image

A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.

Provided by Judy from Hawaii

Categories     Quick Breads

Time 45m

Yield 36 muffins

Number Of Ingredients 11

3 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
3 1/2 teaspoons pumpkin pie spice
2/3 cup water
1 cup raisins

Steps:

  • Mix oil& sugar.
  • Add eggs& pumpkin.
  • Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
  • Stir in raisins.
  • Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

WHOLE WHEAT CARROT-RAISIN MUFFINS



Whole Wheat Carrot-Raisin Muffins image

These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!

Provided by abby

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 14

Number Of Ingredients 11

2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup vanilla yogurt
¼ cup vegetable oil
⅓ cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
  • Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 25.5 g, Cholesterol 0.4 mg, Fat 4.4 g, Fiber 2.5 g, Protein 3.1 g, SaturatedFat 0.7 g, Sodium 275.9 mg, Sugar 11.6 g

WHOLE WHEAT RAISIN MUFFINS



Whole wheat raisin muffins image

My Aunt would make these for me when I visited them at their cabin in northern Minnesota. Warm from the oven with butter and honey....these are irresistible!

Provided by Michelle S.

Categories     Quick Breads

Time 28m

Yield 12 muffins

Number Of Ingredients 9

1 1/2 cups whole wheat flour
1/2 cup white flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
3/4 cup milk
1/3 cup oil
1/3 cup honey
3/4 cup raisins

Steps:

  • In a bowl, thoroughly stir together flours, salt and baking powder.
  • Make a well in center of blended ingredients.
  • Combine egg, milk, oil, and honey; add all at once to dry ingredients.
  • Fold in raisins.
  • Fill greased muffin tins 2/3 full.
  • Bake at 400 degrees 16 to 18 minutes.

WHOLE FOODS WHOLE WHEAT PUMPKIN MUFFINS



Whole Foods Whole Wheat Pumpkin Muffins image

Very yummy muffins courtesy of the can label off of the 365 canned pumpkin. I even substituted egg beaters for the egg, splenda for the sugar and applesauce for the butter and they are still great.

Provided by londongavchick

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar (or splenda)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
1/8 teaspoon salt
1 beaten egg (or egg substitute)
3/4 cup skim milk
2 tablespoons butter, melted (or applesauce)
1/2 cup canned pumpkin
cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • Spray 12 2-1/2 inch muffin cups with nonstick cooking spray. Dust with flour and set asie.
  • In a large bowl, stir together dry ingredients and make a well in center of flour mixture.
  • In a small bowl, combine egg, milk and butter and then stir in pumpkin.
  • Add pumpkin mixture all at once to flour mixture and stir until just moistened (batter should be lumpy).
  • Spoon batter into prepared muffin cups, filling about 2/3 full.
  • Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

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