Whole Wheat Pumpkin Muffins with Walnuts and Raisins

These delicious and healthy muffins are courtesy of the 365 label on a Whole Foods can of pumpkin puree. I decided to alter the recipe a bit to add some texture and sweetness. These muffins tasted delicious with some apple butter and with some whipped frosting. I also added a lot more spices. These raised very nicely and were fluffy and very low fat. I will definitely make these again and perhaps swap out some of the sugar with honey. These would also taste great with some pieces of dark chocolate chips.

Ingredients:

1 cup flour

3/4 cup whole wheat flour

4 tablespoons sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon baking soda

1/8 teaspoon salt

1 egg, beaten (or 1/4 cup fake eggs)

3/4 cup soy milk

2 tablespoons butter, melted

1/2 cup canned pumpkin

1/2 cup chopped walnuts

1/2 cup golden raisins

Instructions:

1. Preheat the oven to 375 degrees and sprinkle a little flour in a 12 muffin tin and set aside.

2. In a large bowl, whisk together the dry ingredients and make a little well in the center of the bowl. Add in the egg, milk, butter and pumpkin and whisk just until moist. Add the walnuts and raisins and mix just until in combines. The batter should be clumpy.

3. Fill the 12 muffin tins about 2/3 of the way. Bake for 15-18 minutes, or until a tooth pick comes out clean. Cool on a rack and enjoy! Best enjoyed with a spread of apple butter and some milk.