Wholemeal Honey Pumpkin Muffins

    35 min

    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.

    340 people made this

    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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    Reviews in English (332)


    These muffins come out moist and delicious if a full cup of fresh pumpkin is used instead of 3/4 cup canned, and canola oil is used instead of vegetable oil. I also used 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp ginger instead of pumpkin pie spice and they were not bland at all. They are much better eaten warm. They also freeze well.  -  08 Nov 2005  (Review from Allrecipes US | Canada)


    I followed the advice of a previous review and used a full cup of pumpkin puree. I also used one 3/4 tsp of cinnamon, 1/2 tsp of ginger and 1/4 tsp of nutmeg in place of the pumpkin pie spice. These turned out moist and delicious, with the added bonus of being healthier than most muffins. Great recipe!!!  -  16 Oct 2006  (Review from Allrecipes US | Canada)


    I am very happy with this recipe! I am 31 years old and have never been able to make a edible muffin, they are usually tough from too much stirring or tasteless or fall apart, etc. This recipe is perfect for people like me, it is easy and my favorite - adaptable. I like to experiment with different ingredients, especially types of flours and this it the one that I can use. I made the muffins last night, using a heaping cup of fresh pumpkin puree and 2 1/2 tsp pumpkin pie spice. I upped the raisins as well and left out the walnuts. Filled cups level to top as another reviewer suggested and they turned out very good, my three year old son loved them. I made another batch right away and used 1 cup of whl. wht. flour and half a cup oat flour, used chocolate chips instead of raisins and no walnuts.Again another heaping cup of fresh pumpkin and two tsp cinnamon, 1/2 tsp nutmeg and a heaping 1/4 tsp ginger. Turned out perfect. I can not wait to try this recipe with barley flour. Oh another hint that helped me alot was to stir the batter with a rubber spatula instead of a spoon and to fold the ingredients not stir! Thank you for helping me fix my "muffin mistakes". Would just like to add that I have made another batch of muffins a few days later, only I substituded fresh mashed pears for the pumpkin - even better with this friut! I had to bake longer than recipe called for.  -  08 Nov 2007  (Review from Allrecipes US | Canada)