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Pumpkin Muffins
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Ingredients
- 1 cup Arrowhead Mills Organic All-Purpose Flour
- ½ cup wheat bran
- 3 teaspoons non-alum baking powder
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon sea salt optional
- ½ cup chopped nuts
- 2 large eggs
- ¼ cup sunflower oil
- ½ cup honey
- 2 cups pumpkin puree 1 16-ounce can
- 1 teaspoon grated orange rind
- 1 cup raisins
- 1 cup pitted dates
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine dry ingredients: Arrowhead Mills Organic All Purpose Flour, wheat bran, baking powder, cinnamon, nutmeg, cloves and sea salt (if desired).
- In a separate bowl beat eggs, add oil, honey and pumpkin. Mix well until combined.
- Combine the wet and dry mixtures, then add the orange rind, raisins and dates.
- Stir until all dry ingredients are moistened. Fill oiled muffin tins ²⁄3 full. You can use regular-sized muffin tins for larger muffins or opt for mini muffin tins for bite-sized treats.
- Bake in the preheated oven for 30 minutes for large muffins or 20 minutes for mini muffins. You will know they’re done when a toothpick inserted into the center and comes out clean.
- Allow your pumpkin muffins to cool for 5 minutes before removing from the pan.
Notes
Indulge in the warm, comforting flavors of fall with our delightful pumpkin muffin recipe. These moist and flavorful pumpkin-spice muffins are not only easy to make but also perfect for any upcoming holiday occasion. Whether you’re a fan of pumpkin spice or looking to impress your guests this autumn, this recipe is sure to satisfy all cravings. And if you want even more pumpkin: double the deliciousness and make mini muffins! This recipe yields 48 mini muffins. Or customize this versatile pumpkin muffin recipe by adding chocolate chips for delicious pumpkin chocolate chip muffins. Add any of your favorite toppings to impress your guests!
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