Pumpkin Wheat Honey Muffins

This recipe was printed in the WOODLAND LAKE WARD PROVIDENT LIVING GUIDE, some things have been changed by Diana Lucas.

For a Printable Version Click HERE

Pumpkin Wheat Honey Muffins

Ingredients

1 ½ cups whole wheat flour

1 teaspoon pumpkin pie spice

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 eggs

¾ cup canned pumpkin pure or fresh pumpkin

½ cup vegetable oil

1 cup honey

½ cup chopped walnuts

Option: add raisins

Directions

1. Preheat oven to 350 degrees F. Grease 12 cup muffin pan, or line with liners. Place the raisins in a cup, and add enough hot water to cover. Let stand a few minuets to plump.
2. In a large bowl stir together the whole wheat flour, pumpkin pie spice, baking power, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are 2/3 full

3. Recipe submitted by Woodland Lake Ward, with edits from Diana Lucas

   Bake for 18 minuets in the preheated over, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.