Wholemeal Honey Pumpkin Muffins

Wholemeal Honey Pumpkin Muffins


339 people made this

About this recipe: These muffins are quick and easy to make and truly wholesome. They are packed with wholemeal flour, honey, walnuts and plump raisins. Enjoy for breakfast on the go, brunch, lunch, dessert or for a simple snack.

Colleen Moir

Makes: 12 muffins

  • 80g raisins
  • 180g wholemeal flour
  • 70g dark brown soft sugar
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 185g pumpkin puree
  • 120ml vegetable oil
  • 175g honey
  • 50g chopped walnuts

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat the oven to 180 C / Gas 4. Grease a 12 hole muffin tin or line with cases. Place the raisins in a cup and add enough hot water to cover. Let stand for a few minutes to plump.
  2. In a large bowl, stir together the wholemeal flour, dark brown soft sugar, pumpkin pie spice, baking powder, bicarbonate of soda and salt. Make a well in the centre and put in eggs, pumpkin puree, 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 holes so they are about 2/3 full.
  3. Bake for 18 minutes in the preheated oven or until the tops spring back when lightly touched. Cool in the tin before removing from holes.

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