Whole Wheat Pumpkin Muffins
Recipe type: Breakfast, Dessert, Snack
Serves: 12
- ⅓ cup raisins (optional)
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- ½ cup butter, melted
- ½ cup brown sugar
- ¼ cup maple syrup
- ¾ cup pumpkin puree
- ¼ cup milk (any fat content is fine)
- 2 eggs
- Preheat oven to 400.
- If you're using raisins, boil a little water and pour over raisins to plump them up. Let sit for about 5 minutes and then drain.
- In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
- In a separate large bowl, combine melted butter with brown sugar. Pour in maple syrup, pumpkin puree, milk, and eggs. Mix until smooth.
- Add in flour mixture, a little at a time, mixing until batter forms. Add raisins if using.
- Butter a 12 cup muffin tin well. Scoop about ½ cup of pumpkin batter into each muffin cup. Bake for 20 minutes.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/01/31/whole-wheat-pumpkin-muffins/
3.2.1275