Pumpkin Wheat Honey Muffins

Recipe View Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin pan by greasing it or lining it with paper liners. (5 minutes)

Recipe View Plump the raisins: Place raisins in a cup and cover with hot water. Let them soak to rehydrate while you prepare the other ingredients. (10 minutes)

Recipe View In a large bowl, whisk together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. (5 minutes)

Recipe View Create a well in the center of the dry ingredients. Add the eggs, pumpkin puree, vegetable oil, and honey into the well. (2 minutes)

Recipe View Gently mix the wet and dry ingredients together until just combined. Be careful not to overmix; a few lumps are okay. (3 minutes)

Recipe View Drain the excess water from the plumped raisins. (2 minutes)

Recipe View Fold the drained raisins and chopped walnuts into the muffin batter. (3 minutes)

Recipe View Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Recipe View Bake in the preheated oven until the tops of the muffins spring back when lightly touched, approximately 18-20 minutes.

Recipe View Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.