The recipe I used for these muffins is unintentionally vegan. I only had two eggs left and had already gone grocery shopping, so I had to make the decision to either use my last two eggs for the muffins or make the scrambled eggs I was craving for brunch. I don't regret my decision...the eggs were delicious!
If you feel strongly about making these with eggs, simply cut the amount of oil in half and beat in two eggs with the liquid ingredients. You can also use half the oil and a 1/2 cup of applesauce. I've been told you can use pumpkin puree, though I've never tried that so I can't vouch for it.
Ingredients:
1/2 cup raisins
1 1/2 cup whole wheat flour
1/2 cup packed brown sugar
1 tsp pumpkin pie spice
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1 cup vegetable oil
1/2 cup honey
Directions:
1. Preheat oven to 350 degrees. Grease a 12 cup muffin pan or line with paper liners.
2. Place the raisins in a cup and add enough hot water to cover. Let stand for a few minutes to plump.
3. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
4. Make a well in the center and put in pumpkin, oil, and honey. Mix just until the dry ingredients are absorbed. Drain the excess water from the raisins and stir in.
5. Spoon into muffin cups so they are about 2/3 full. Bake for 20 minutes, or until the tops spring back when touched.
Yields 1 dozen muffins
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