On a chilly Sunday morning, with rain pattering against the windows, I decided that I wanted pumpkin. Cinnamon and nutmeg. And raisins so plump they burst in your mouth in a sweet, fruity explosion. I wanted the kitchen to smell of sugar. Wheat flour. Of hearty… and fluffy… and comfort.
These muffins have the unmistakable taste of wheat, but they are not dry. And that first bite is followed with the flavor of pumpkin, cinnamon, nutmeg and cloves. They have the perfect hint of sweetness, making them ideal for breakfast… or even as a brunch item. I imagine they could even hold their own if served with a bowl of soup for lunch.
And although each muffin packs a mere 161 calories, the wheat flour makes them hearty. Healthy. So you can have your muffin and feel good about what you’re eating too. (Oh, and for the record, my hubby approves these muffins. So even the picky guy in your life should like them). 🙂
Whole Wheat Pumpkin Raisin Muffins
(as found on Running to Slow Things Down )
- 1 c. whole wheat flour
- 2/3 c. white flour
- 1/2 c. sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. cloves
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 c. canned pumpkin
- 1 large egg
- 1/3 c. water
- 1/4 c. olive oil
- 1/2 c. raisins
- Combine dry ingredients (up to and including salt)
- Combine wet ingredients.
- Stir dry ingredients with wet ingredients just until moistened (do not overmix)
- Fold in raisins with rubber spatula.
- Spoon into 12 sprayed muffin cups. Bake at 350 for 22-25 minutes or until toothpick inserted comes out clean.
- Cool for 10 minutes. Remove and place on wire rack. Cool completely.
Then Enjoy!!! 🙂