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    You are at:Home»Dairy-Free Recipes»Bread»Whole Wheat Pumpkin Raisin Muffins

    Whole Wheat Pumpkin Raisin Muffins

    6
    By Contributed on October 8, 2017 Bread, Breakfast, Dairy-Free Recipes

    This basic, wholesome recipe for pumpkin raisin muffins was originally shared with us over a decade ago. It was in need of a refresh, so we’ve updated it and added more options! These hearty muffins are easy to whip up for a breakfast treat, and can also be frozen and popped into lunch boxes for a special surprise. I think you’ll also like that they are optionally nut-free and school-safe.

    Whole Wheat Pumpkin Raisin Muffins Recipe (Dairy-Free and filled with goodness!)

    Special Diet Notes: Whole Wheat Pumpkin Raisin Muffins

    By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.

    For egg-free pumpkin raisin muffins, substitute powdered egg replacer, aquafaba, or a generous 1/3 cup unsweetened applesauce for the eggs. If using aquafaba or applesauce, I would add another 1/8 teaspoon baking powder. For strictly vegan muffins, you’ll also want to use the maple syrup option.

    For gluten-free pumpkin raisin muffins, substitute your favorite whole grain gluten-free flour blend for the wheat flour. We’ve had good luck with Jovial gluten-free flour blends, but I’ve also heard good things about Premium Gold. And for best results, use eggs rather than one of the egg-free options.

    Whole Wheat Pumpkin Raisin Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    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: Adapted from Blue Diamond Growers
    Serves: 12 jumbo muffins or 24 standard muffins
    Ingredients
    • 2¾ cups whole wheat flour (we use ivory 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 Vegan note in post above for egg free)
    • ⅓ cup rice bran oil or your favorite baking oil
    • 1 cup raisins
    • 1 cup sliced almonds or pumpkin seeds (for nut free)
    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 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? You can swap dried cherries, cranberries, or currants for the raisins.
    3.5.3226

    Key Ingredients: Pumpkin Raisin Muffins


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    Matcha Latte Mini Muffins - warm, mild green tea flavor, soft cupcake-like crumb, but a pure whole wheat, dairy-free & vegan recipe.

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    Contributed

      This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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      6 Comments

      1. Pingback: Squash Cakes Recipe (Dairy-Free Muffins or Cupcakes!)

      2. Kristina @ Love & Zest on October 15, 2017 1:41 pm

        These look and sound amazing! I need to get baking! Bonus—I bet my house is going to smell amazing!

        Reply
      3. Ashley | Fit Mitten Kitchen on October 13, 2017 2:13 pm

        Pumpkin muffins are the best this time of year! Love the ingredients list in these.

        Reply
      4. Rachel on October 13, 2017 2:06 pm

        I bet these are amazing! They look it!!

        Reply
      5. Laura on October 13, 2017 1:53 pm

        OoOOo sneaky rasins instead of chocolate chips! 😉 These look like a great healthy breakfast!

        Reply
      6. Jessica @ Small Bites by Jessica on October 13, 2017 1:01 pm

        Love baking once the cold weather comes. Now that it’s finally chilly here, I need to make a batch of these soon! 🙂

        Reply

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