Healthy Pumpkin Raisin Muffins - a fall-inspired muffin recipe with pumpkin, walnuts, raisins, pumpkin spice AND it’s whole-grain! A great on-the-go fall breakfast.
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Pumpkin season is in full swing and I’m absolutely loving it. Pumpkin bread, pumpkin pie, pumpkin soup. The fall flavors make the season even better!
So it seemed fitting to make these Healthy Pumpkin Raisin Muffins to kick off the spirit of the season.
These pumpkin muffins are whole grain, naturally sweetened and full of fiber. Making them a great option for those busy on-the-go breakfasts.
They’re ready in under an hour and are perfectly paired with a dollop of almond butter (or regular butter). The perfect quick fall breakfast.
Whole grains: ideally use whole grain flour - I used a mix of white whole wheat flour and whole wheat pastry flour. but you could also use all whole wheat flour. Check out our post about whole grains.
Flax and bran - these add fiber and healthy fats. Make sure to use ground flaxseed and store both in the fridge
Leavening agents - use both baking soda and baking powder for fluffy muffins.
Spices - I like to use a mixture of cinnamon, nutmeg, ginger and cloves. Alternatively, you could use 2 1/2 teaspoons of pumpkin pie spice.
Pumpkin - I usually use canned pumpkin, but pureed pumpkin (from a pumpkin pie pumpkin) will also work.
Sweetener - I used a combination of honey and maple syrup. These muffins aren't super sweet, so if you like yours on the sweeter side, add in another 1/4 cup honey or maple syrup.
Milk - Regular or plant-based milk work for these easy pumpkin muffins
Add-ins - My favorite combination for these muffins are walnuts and raisins. But feel free to switch it up with whatever nut and dried fruit you enjoy. You can also omit the nuts.
🔪 How to make pumpkin raisin muffins
These muffins come together in just a few easy steps.
Prep by preheating the oven and greasing your muffin tin (affiliate). I recommend skipping the paper liners (they make for a lot of unnecessary waste). Just grease the muffin tin with coconut oil or another type of oil.
Then mix together the dry ingredients and wet ingredients separately.
Then you'll add the dry ingredients into the bowl with wet ingredients, a little at a time. Don’t overmix though - lumps are okay! Lastly, fold in raisins and walnuts.
Once everything is mixed, spoon the batter into your greased muffin tin (affiliate) and bake. That’s it!
💭 Tips, Tricks and Tools.
These muffins aren’t super sweet. If you want sweeter muffins, use 3/4 cup honey/maple syrup instead of 1/2 cup.
Make it gluten-free by using gluten-free flour.
Variations: Feel free to change it up based on what you have. Use pecans instead of walnuts, add some dates, or throw in some chocolate chips.
Freeze for later. I like to make a couple of batches of these Healthy Pumpkin Raisin Muffins and freeze them to enjoy later. Simply thaw them in the fridge or zap them in the microwave.
These muffins are whole grain and naturally sweetened. They’re also packed with fiber.
🧁 More muffin recipes
Did you enjoy these healthy pumpkin muffins as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save these easy pumpkin muffins recipe for later by pinning it to your Breakfast Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your easy pumpkin muffins creations!
Pumpkin Raisin Muffins
- 1 cup white whole wheat flour all purpose or regular flour will also work
- 1 cup whole wheat pastry flour regular whole wheat flour also works, but you may need to add a bit extra almond milk
- 1/4 cup ground flax
- 2 tablespoons bran optional
- 1.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 15 ounce can pumpkin
- 1 eggs at room temperature
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 cup olive oil or coconut oil
- 1/4 cup milk regular milk and plant-based
- 1/2 cup walnuts chopped
- 1/2 cup raisins
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- Preheat: Set oven to 350 degrees F. Grease muffin tin and set aside.
- Combine dry ingredients: In a medium bowl, combine flour, flax, bran, baking powder, baking soda and spices.
- Combine wet ingredients: In a large bowl, combine pumpkin, eggs (whisk with pumpkin), honey, maple syrup, oil and milk.
- Mix ingredients: Add dry ingredients to bowl of wet ingredients 1/3 at a time, stirring between additions (be sure not to over mix). Fold in raisins and walnuts.
- Bake: Spoon the batter evenly into each cup, filling each one all the way to the top. Bake for 22-28 minutes or until an inserted toothpick comes out clean. Let cool for at least 5 minutes. Enjoy!
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