Whole Wheat Pumpkin, Apple, Raisin Muffins

I’ve been searching for a moderately healthy whole wheat pumpkin recipe.  I didn’t want all nuts-and-berries-granola, and I didn’t want a recipe that called for two pounds of butter and a sack of sugar, either.  So, I came up with this recipe, which uses just a touch of white flour (feel free to us all whole wheat) and while it has sugar, it’s not too much for a muffin or quick bread.  If you need a cupcake for a potluck, this would serve nicely.  My family likes them for breakfast or midday snack. 

Whole Wheat Pumpkin, Apple, Raisin Muffins

 Ingredients:

 2 cups whole wheat flour

¼ cup all purpose white flour

1 tsp nutmeg

1 tsp ginger

1 tsp cloves

1 tsp allspice

1 tblspn baking powder

½ tsp baking soda

pinch salt

½ cup vegetable oil

1 cup brown sugar

1/3 cup white sugar

3 eggs beaten

¼ cup shredded apple (including skin)

2 cups pumpkin (canned or fresh)

½ cup raisins

¾ cup milk

 To Bake:

 Preheat oven to 350.

  1. Combine dry ingredients in a bowl.
  2. Beat oil, eggs and sugars together until blended.  Add apple, pumpkin and raisins.  Add dry ingredients alternating with the milk.  Mix until just blended, lumps are ok.
  3. Place paper muffin cups in muffin pan and fill each with a third cup of batter.
  4. Bake 20 mins.  Let cool on wire rack.

Yields 24 muffins

 Variations:

  • Use 1 Tablespoon of Pumpkin Pie Spice in lieu of individual spices
  • Substitute 1 stick butter for the oil, less moist muffins, but they taste better
  • May add nuts (almonds or walnuts are nice), about ¼ cup
  • Can be used as a quick bread batter, simply pour batter into a greased 9×5 loaf pan, bake approx. 40 mins.

 

 

 

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