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.
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!
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.