Whole Wheat Pumpkin Raisin Muffins


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
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.

Key Ingredients: Pumpkin Raisin Muffins

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Apple Almond Crunch Muffins Recipe (includes vegan, gluten-free & wheat-based options!)

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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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About Author

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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