Dairy-Free Whole Wheat Pumpkin Raisin Muffins
 
Prep time
Cook time
Total time
 
These hearty, tender muffins are more substantial than your average pastry, but they're still pleasantly sweet and quite a treat. If you prefer a fluffier muffin, substitute all-purpose flour for all or part of the wheat flour.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 jumbo muffins or 24 standard muffins
Ingredients
  • 2¾ cups whole wheat flour (we use white whole wheat flour)
  • ½ cup packed brown sugar or coconut sugar
  • 1 tablespoon baking powder (reduce to 2 teaspoons above 4000 feet)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • Pinch ground cloves
  • 1 cup plain dairy-free milk beverage (such as Almond Breeze)
  • 1 cup pumpkin puree
  • ½ cup honey (can substitute maple syrup)
  • 2 large eggs (see above for egg free options)
  • ⅓ cup oil
  • 1 cup raisins
  • 1 cup sliced almonds or pumpkin seeds (optional)
Instructions
  1. Preheat your oven to 350ºF and grease 12 jumbo muffin cups (or 24 regular-size muffin cups).
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
  3. Put the milk beverage, pumpkin, honey, eggs, and oil in a large mixing bowl. Beat with a hand mixer until foamy.
  4. Add the dry ingredients to the wet, and stir until the batter is just combined. Do not over mix.
  5. Fold in the raisins and almonds or pumpkin seeds.
  6. Divide the batter between the prepared muffin cups; they should be about ⅔ full.
  7. Bake the muffins for 20 to 25 minutes, or until the muffin tops spring back when touched and a toothpick inserted into the center of a muffin comes out clean.
  8. Let cool for 5 minutes in the tins before removing the muffins to a wire rack to cool completely.
Notes
Not a fan of Raisins? Substitute chopped dried cherries, dried cranberries, or currants for the raisins.
Nutrition Information
Serving size: 1 jumbo muffin Calories: 288 Fat: 8.2g Saturated fat: 1.1g Carbohydrates: 51.4g Sugar: 25.4g Sodium: 110mg Fiber: 4.6g Protein: 6g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/whole-wheat-pumpkin-raisin-muffins