Recipe Details
Ingredients
-
½cupraisins
-
1 ½cupswhole wheat flour
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½cuppacked brown sugar
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1teaspoonpumpkin pie spice
-
¾teaspoonbaking powder
-
½teaspoonbaking soda
-
½teaspoonsalt
-
2eggs
-
¾cup canned pumpkin purée
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½cupvegetable oil
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½cuphoney
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½cupchopped walnuts
Cooking Directions
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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.
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Bake in the preheated oven until the tops spring back when lightly touched, about 18 minutes. Cool in the pan before removing from cups.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe12 | |
| Calories263 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 2g |
10% |
| Cholesterol 31mg |
10% |
| Sodium 224mg |
10% |
| Total Carbohydrate 36g |
13% |
| Dietary Fiber 3g |
10% |
| Total Sugars 22g |
|
| Protein 4g |
8% |
| Vitamin C 1mg |
1% |
| Calcium 40mg |
3% |
| Iron 1mg |
8% |
| Potassium 190mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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