Ingredients

• 0.5 cups raisins
• 1.5 cups whole wheat flour
• 0.5 cups packed brown sugar
• 1 teaspoon pumpkin pie spice
• 0.75 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.75 cups canned pumpkin purée
• 2 eggs
• 0.5 cups vegetable oil
• 0.5 cups honey
• 0.5 cups chopped walnuts

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
2. 2 Place raisins into a cup; add hot water to cover. Let stand for a few minutes to plump.
3. 3 Stir whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl. Make a well in the center; add pumpkin, eggs, oil, and honey. Mix well.
4. 4 Drain excess water from raisins. Stir raisins and walnuts into batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
5. 5 Bake in the preheated oven until tops spring back when lightly touched, about 18 minutes. Cool.

Nutrition per serving