Wednesday, September 23, 2009

Fall in the Air and in the Oven

After witnessing many stores launch the start of the pumpkin season, I decided it was time to bring out the dried yellow leaves, not-so-scary jack-o-lantern candle holders, pumpkin scented candles, and other signs that welcome Fall into our home. The cool breeze has been brought upon us from the North and the smell in the air is crisp and clean. Fall has arrived a bit sooner than usual and I am thankful God has given us yet another reason to rejoice in His beautiful creation.

This morning, after decorating the inside and outside of the house with all of my Fall trimmings, it was time to dust off the can of pumpkin from last year (hey, it hasn't expired yet!) and try a new pumpkin muffin recipe. I just have to share this recipe because it is surprisingly delicious. My husband was only going to take one bite of Noah's leftover muffin, but decided it was too good to not eat all of it. Now that means it passed the most important test of all! So, in honor of the beginning of my favorite time of the year, I am sharing the recipe with you all. Happy Fall and Happy Baking!

Pumpkin Wheat Honey Muffins

1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree (I used more like 1 cup)
1/2 cup vegetable oil
1/2 honey
1/2 cup chopped pecans or walnuts
Hot water

1. Preheat the oven to 350 degrees F. Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Make a well in the center, and put in eggs, pumpkin, oil, and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the nuts. Spoon into muffin cups so they are about 2/3 full.
3. Bake for 18-20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

*recipe found on and submitted by Colleen Moir Thank you, Colleen!


  1. Mmmm, pumpkin muffins!
    I saw that you commented at the Cultures for Health starter giveaway at Passionate Homemaking. I’m hosting the same one, just through tomorrow night (9/24). You can enter here:
    Good luck!
    Katie @ Kitchen Stewardship

  2. Woah!!! Ty can have this!!! Making it tomorrow!! You are crazy amazing, lil sis!!!