Pumpkin Wheat Honey Muffins Recipes
PUMPKIN WHEAT HONEY MUFFINS
The goodness of whole wheat flour and pumpkin sweetened with honey. Plump raisins and chopped walnuts add to the wholesome goodness of these muffins. Good for breakfast, brunch or snack!
Provided by Colleen Moir
Categories Pumpkin Bread
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
- In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, 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 about 2/3 full.
- Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 35.9 g, Cholesterol 31 mg, Fat 13 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 224.3 mg, Sugar 22.3 g
WHOLE WHEAT PUMPKIN-BANANA MUFFINS
Great-tasting healthy muffins with pumpkin, applesauce, and banana. Freeze well for a quick breakfast or snack!
Provided by Vseward Chef-V
Categories Quick Breads
Time 40m
Yield 30 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease or line muffin tins with paper liners.
- Combine flours, bran, oats, baking powder, spices, baking soda and salt in a medium bowl.
- Using whisk or spoon, stir until well mixed.
- Combine remaining ingredients (except nuts) in a large mixing bowl; beat until smooth.
- Gradually beat in flour mixture. Once mixtures are combined, stir in walnuts.
- Spoon into prepared pans or tins (fill cups until just about full).
- Bake for 25 to 30 minutes, until toothpick inserted in the middle of the muffin comes out clean.
- Remove muffins from pan and cool on wire rack as soon as they come out of the oven.
Nutrition Facts : Calories 173.5, Fat 3.8, SaturatedFat 0.6, Cholesterol 24.8, Sodium 221.2, Carbohydrate 33.4, Fiber 2.8, Sugar 15.9, Protein 4
WHEAT-PUMPKIN MUFFINS
Pumpkin in breakfast muffins? Oh, yes! The pumpkin lends an unusual taste to the muffins. I also tried making the batter the night before so I wouldn't have to spend that time in the kitchen instead of with my guests (also without my coffee!). It worked! I simply spooned the batter into paper-lined muffin cups and baked. I also used canned pumpkin pie filling for my muffins. Delicious!
Provided by Witch Doctor
Categories Breakfast
Time 1h5m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Combine flour, pumpkin pie spice, baking powder, soda, and salt in a large mixing bowl.
- Combine remaining ingredients in a medium mixing bowl; stir well. Add to dry ingredients; stir just until dry ingredients are moistened.
- Spoon batter into paper-lined muffin cups, filling two-thirds full. Bake at 400 degrees F. for 18 to 20 minutes.
- Serve muffins hot.
Nutrition Facts : Calories 183, Fat 8.9, SaturatedFat 1.2, Cholesterol 23.5, Sodium 126.4, Carbohydrate 25.2, Fiber 1.7, Sugar 16.3, Protein 2.8
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