Made with Wheat Recipes

Pumpkin Muffins with Raisins and Ginger


2 Cups (500 ml) Whole Wheat Flour

1/2 Cup (125 ml) All-Purpose Flour

1 1/2 Cup (375 ml) Golden or Brown Flax Flour

1 Cup (250 g) Granulated White Sugar

2 Tbsp (30 ml) Baking Powder

1 tsp (5 ml) Baking Soda

1Tbsp (30 ml) Ground Cinnamon

1 tsp (5 ml) Ground Nutmeg

1 tsp (5ml) Ground Ginger

1/2 Cup (125 ml) Candied Ginger, Chopped

1/4 tsp (1.5 ml) Salt

1 1/2 Cup (375 ml) Raisins

1 2/3 Cup (400 ml) Pumpkin Puree

1/4 Cup (65 ml) Vegetable Oil

3 Cups (750ml) Buttermilk

3 Large Eggs



1. Prepare 24 muffin tins by spraying lightly with oil.

2. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celcius).

3. In a large bowl, combine the whole wheat flour, all-purpose flour, flax flour, sugar, baking powder, baking soda, spices, candied ginger, salt, and raisins.

4. In a 2nd bowl, blend the pumpkin puree, oil, buttermilk and eggs

5. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Fold together to blend.  Do not over stir.

6. Scoop the batter into the muffin tins and bake in the preheated oven for 25 minutes or until firm to the touch.