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!

• Ready In: 1 hr 5 mins
• Yields: 18 muffins

Ingredients

• 1 1⁄2 cups whole wheat flour
• 1  teaspoon pumpkin pie spice
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  eggs
• 3⁄4 cup  mashed  cooked pumpkin (or canned pie filling)
• 1⁄2 cup  firmly packed brown sugar
• 1⁄2 cup  chopped walnuts
• 1⁄2 cup raisins
• 1⁄2 cup  vegetable oil
• 1⁄2 cup honey

Directions

1. Combine flour, pumpkin pie spice, baking powder, soda, and salt in a large mixing bowl.
2. Combine remaining ingredients in a medium mixing bowl; stir well. Add to dry ingredients; stir just until dry ingredients are moistened.
3. Spoon batter into paper-lined muffin cups, filling two-thirds full. Bake at 400 degrees F. for 18 to 20 minutes.
4. Serve muffins hot.