Pumpkin muffins made with whole wheat, sweetened with honey and loaded with plump raisins and walnuts.

Pumpkin Bread 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 large eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts

1. Preheat the oven to 350°F (175°C) . Grease a 12-cup muffin pan, or line with paper liners.
2. Place the raisins in a small bowl and add hot water to cover. Set aside.
3. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.
4. In a medium bowl slightly beat the eggs; add the pumpkin, oil and honey and mix well.
5. Make a well in the center in flour mixture and add the pumpkin mixture. Stir until just mixed.
6. Drain raisins, add to batter along with the walnuts.
7. Spoon batter into muffin cups 2/3 full.
8. Bake for 18 minutes in preheated oven, or until the tops spring back when lightly touched.
9. Cool in the pan on wire rack.

Makes 1 dozen muffins.