Honey Wheat Pumpkin Muffins |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I love muffins, but HATE them when they taste like cupcakes minus the frosting. Call me crazy, but I like my muffin to taste delicious, but not like dessert. This recipe is fast, coming together in less than 15 minutes, with a cook time of about 15-20 minutes. Read more . Perfect for a quick brunch, or something to munch on while heading to work! note: We also sometimes add cranberries! Ingredients:
1/2 cup raisins ( you could substitute chocolate chips if you don't like raisins or you're feeling indulgent) |
1 1/2 cups whole wheat flour |
1/4 cup packed brown sugar |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs |
3/4 cup canned pumpkin puree |
1/2 cup vegetable oil |
1/2 cup honey |
1/8 cup finely chopped walnuts |
topping |
1/8 cup finely chopped walnuts |
1/8-1/4 cup brown sugar |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin tins.
2. Heat up a half cup of water in the microwave for one minute and the put the raisins into the water.
3. In a large bowl, stir together the whole wheat flour,1/4 cup brown sugar, cinnamon and nutmeg, baking powder, baking soda and salt.
4. In a separate bowl mix the wet ingredients. Drain the raisins and add the raisins and 1/8 cup nuts to the flour mixture. Dump in the egg mixture and stir just until moist.
5. Divide batter between muffin cups. Sprinkle the tops of the muffins with the brown sugar and nuts.
6. Bake for 15-20 minutes or until a toothpick inserted in a muffin comes out clean. Cool on a wire rack.
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