Pumpkin Muffin Recipe {with Pumpkin Seeds and Raisins}

Whole-Wheat-Pumpkin-Muffin-RecipeIt’s practically Halloween – are you all pumpkin’d out yet? As I am sure you are well aware, Starbucks has been offering pumpkin spice lattes since ‘back to school’ happened in August. As a matter of fact, it seems a lot of food manufacturers have jumped on the pumpkin spice wagon this Fall, but I have yet to try them because I prefer my pumpkin the old fashioned way – in home baked treats! I didn’t make my first batch of Chocolate Chip Pumpkin Bread until the first weekend in October, so personally I’m still really grooving on homemade bakery dishes that include pumpkin and Autumn spice.Pumpkin-Seed-MuffinsEarlier this week I whipped up my Whole Wheat Muffin Recipe, only this time I did it with a pumpkin twist. In the end, I had an incredibly hearty, moist and delicious breakfast muffin that I will most certainly make again during Pumpkin Season. There is hardly a day that I don’t double this muffin recipe. Once they cool, I will sometimes split the batch and freeze half of them for another day. (That is what I did this week.) Other times I deliver half of the batch to friends. Because who doesn’t appreciate home-baked wholesome breakfast treats?Pumpkin-Raisin-MuffinsIngredients you will need for a double batch:
4 cups whole wheat flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 cup oil or melted butter
1/2 cup honey
3 cups organic milk
2 eggs, beaten
1 29 oz can of pure pumpkin
1 cup roasted, salted pumpkin seeds
1 cup raisinsQuimper-China-and-Sferra-Linen-NapkinsMethod:
Since I originally shared my whole wheat muffin recipe with you, I have streamlined the preparation to minimize the amount of dirty dishes I create when making these muffins. I love to bake, but I can’t stand doing tons of dishes, so the less I have in the end, the better.

Get out one big mixing bowl, a one cup glass measuring cup and sauce pan.

Preheat your oven to 400 degrees. (Mine is almost always to full heat by the time I am finished mixing up your batter.)

Put all the dry ingredients in the bowl and mix them up with a wooden spoon.

Place the butter in your sauce pan and melt, being careful not to burn it. Turn the heat off and measure out the honey in your liquid measuring cup. Pour it into your melted butter on the stovetop. The warm pan will help liquify the honey.

Measure out the milk and add it to the butter and honey mixture. This will help to cool the mixture so you can add the eggs without cooking them! (I crack the eggs right into my dirty measuring cup and whisk them up with a fork.)

Add the eggs into the butter/honey/milk and then dump the whole lot into the dry ingredients being careful to stir as little as possible while still incorporating the wet into dry.

Add 1 can of pumpkin, stir until the orange color runs consistently through the batter.

Add nuts and raisins.

Pour into muffin cups and bake for approximately 17 minutes in a 400 degree oven.Muffins-on-a-Cooling-RackAs they come out of the oven, place the muffins on a cooling rack. Try to resist them for at least a few minutes to avoid burning your mouth. (I speak from experience! For as many times as I’ve made these muffins, I have never been able to resist one straight out of the oven with a pat of melting butter and a fresh cup of hot coffee on the side = Y-U-M!)

Hot-Home-Baked-Breakfast-Muffins