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.
Serves: 12 jumbo muffins or 24 standard muffins
  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 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.
Not a fan of Raisins? You can swap dried cherries, cranberries, or currants for the raisins.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/whole-wheat-pumpkin-raisin-muffins