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    Home » Baked Goods

    Published: Nov 28, 2017 · Modified: May 28, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 1038 words. · About 6 minutes to read this article.

    Healthy Pumpkin Raisin Muffins

    Jump to Recipe

    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.

    pumpkin raisin muffins in muffin tin overhead

    Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

    Jump to:
    • 🧾 Ingredients
    • 🔪 How to make pumpkin raisin muffins
    • 💭 Tips, Tricks and Tools. 
    • 🍇 Nutrition
    • 🧁 More muffin recipes
    • 📖 Recipe

    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. 

    pumpkin raisin muffins on two plates with coffee

    🧾 Ingredients

    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 ½ 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 ¼ 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.

    pumpkin raisin muffins cut in half with butter on a plate

    🔪 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!

    • pumpkin muffin dry ingredients
    • pureed pumpkin in a bowl
    • pumpkin muffins ingredients in mixing bowl
    • pumpkin muffins ingredients mixed

    💭 Tips, Tricks and Tools. 

    For tools (affiliates), you’ll obviously need a muffin tin. You’ll also need mixing bowls, a whisk and a cooling rack. 

    These muffins aren’t super sweet. If you want sweeter muffins, use ¾ cup honey/maple syrup instead of ½ 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. 

    🍇 Nutrition

    These muffins are whole grain and naturally sweetened. They’re also packed with fiber.

    Alone, however, they aren't completely balanced. Make sure to serve them with a lean protein and/or healthy fat for a more balanced snack/meal. 

    🧁 More muffin recipes

    Chocolate Chip Zucchini Muffins
    Chocolate Chip Zucchini Muffins – a veggie-packed muffin recipe with zucchini and chocolate chips. The perfect way to use up the last of the season’s zucchini.
    Check out this recipe
    chocolate chip zucchini muffins
    Savory Rosemary Cheddar Muffins
    Savory Rosemary Cheddar Muffins - A savory take on muffins! Featuring sweet potato, spinach, rosemary, garlic, sage and cheddar cheese. Warm, flavorful and a fresh take on your standard muffins.
    Check out this recipe
    Rosemary Cheddar Muffins

    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!

    📖 Recipe

    pumpkin raisin muffins

    Pumpkin Raisin Muffins

    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.
    No ratings yet
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 12 muffins
    Author: The Crooked Carrot

    Ingredients

    • 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
    • ¼ cup ground flax
    • 2 tablespoons bran optional
    • 1.5 teaspoons baking powder
    • ½ teaspoon baking soda
    • 1 15 ounce can pumpkin
    • 1 eggs at room temperature
    • ¼ cup honey
    • ¼ cup maple syrup
    • ¼ cup olive oil or coconut oil
    • ¼ cup milk regular milk and plant-based
    • ½ cup walnuts chopped
    • ½ cup raisins

    Spices

    • 2 teaspoons cinnamon
    • 1 teaspoon salt
    • ½ teaspoon nutmeg
    • ½ teaspoon ginger
    • ¼ teaspoon cloves
    US Customary - Metric

    Instructions

    • 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 ⅓ 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!

    Equipment

    • Mixing Bowls
    • Whisk
    • Muffin tin

    Notes

    The equipment section above contains affiliate links to products we use and love!
    PREP AHEAD: This is a great make-ahead recipe. These muffins can be frozen and thawed to enjoy later!
    LEFTOVERS/STORAGE: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 6 days, or frozen for up to a month. 
    NUTRITION NOTES: These muffins are whole grain and naturally sweetened. They’re also packed with fiber. Make sure to serve with a lean protein and/or healthy fat for a more balanced snack/meal. 
    SERVING SUGGESTIONS: Serve with a pat of butter or a dollop of almond butter.

    Nutrition

    Carbohydrates: 33g | Protein: 5g | Fat: 10g | Saturated Fat: 1.25g | Cholesterol: 13mg | Sodium: 255mg | Potassium: 249mg | Fiber: 5g | Sugar: 10g | Vitamin A: 26IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 1.5mg
    Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

    Disclaimer: Some of the links above are affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not.

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    About Libby

    Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

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