Whole Wheat Pumpkin Raisin Muffins


Recipe provided by Blue Diamond Growers…

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

Whole Wheat Pumpkin Raisin Muffins
Prep time
Cook time
Total time
Serves: 12 jumbo muffins or 24 standard muffins
  • 2¾ cups whole wheat flour (preferably white-wheat)
  • ½ cup packed brown sugar or coconut sugar
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • Pinch ground cloves
  • 1 cup original dairy-free milk beverage (such as Almond Breeze)
  • 1 cup pumpkin puree
  • ½ cup honey
  • 2 large eggs
  • ⅓ cup rice bran oil or your favorite baking oil
  • 1 cup raisins
  • 1 cup sliced almonds or pumpkin seeds
  1. Preheat your oven to 350ºF and grease 12 jumbo muffin cups (or 24 regular-size muffin cups).
  2. Place the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves in a bowl and whisk to combine.
  3. Add the milk beverage, pumpkin, honey, eggs, and oil to a mixing bowl, and beat with a hand mixer until foamy.
  4. Add the dry ingredients to the wet, and mix or stir just until blended. 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.
  8. Let cool for 5 minutes in the tins before removing to a wire rack to cool completely.
Not a fan of Raisins? You can swap dried cherries, cranberries, or currants for the raisins.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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