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Whole Wheat Pumpkin Muffins Recipe

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This recipe for Whole Wheat Pumpkin Muffins is from Calvary Chapel Chowdowns, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups of sugar
1/2 cup of vegetable oil
3 eggs
1 1/2 cups of pumpkin (small cans)
1/2 cup of water
3 cups of whole wheat flour
1 1/2 tsp.of baking powder (aluminum free)
1 tsp. of baking soda
1 tsp. of sea salt
1/2 tsp. of cloves
3/4 tsp. of cinnamon
1 tsp. of nutmeg
1 cup of raisins (optional)
1 cup of chopped walnuts
Directions:
Directions:
Preheat oven to 400 degrees. In a large bowl mix together sugar, oil, eggs, pumpkin, and water. In a small bowl, mix together flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg. Add the dry ingredient mixture to the pumpkin mixture and blend together with an electric mixer. Add raisins (if desired) and walnuts. Let stand in room temperature for 1 hour. Grease muffin tins (enough for 24). Bake for 20 minutes.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
These muffins freeze well for future use. Recipe from bag of Hodgson Mill Whole Wheat Flour.

 

 

 

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