Whole Wheat Pumpkin Muffins

These taste twice as amazing as they smell, and that's saying a lot!  They are a little higher in calories than my usual muffins, but have 3 gm of fiber and nearly 4 gm of protein.  These are so tasty, you could heat one up and serve it with a scoop of non-fat frozen yogurt for dessert!  Recipe makes 12 muffins.

Ingredients:

• 1/2 Cup Seedless Raisins
• 1 1/2 Cups Whole Wheat Flour
• 1/2 Cup Light Brown Sugar, Packed
• 3/4 Tsp. Baking Powder
• 1/2 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 1 Tsp. Pumpkin Pie Spice
• 2 Medium Eggs
• 3/4 Cup Canned Pumpkin Puree
• 1/2 Cup Canola Oil
• 1/2 Cup Honey
• 1/2 Cup Chopped Pecans (or Walnuts)

Directions:

• Preheat oven to 350°
• Line a 12-Muffin Pan with Papers
• Place the raisins in a cup and cover with hot water; let sit for a few minutes until plump.
• In a large bowl, stir together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
• Make a well in the center and add eggs, oil, honey, and pumpkin.
• Mix until the dry ingredients are absorbed.
• Drain excess water from raisins and fold into batter along with nuts.
• Fill paper cups 3/4 full with batter
• Bake for 18 - 20 minutes or until the tops spring back when lightly touched.
• Let muffins cool on wire rack for 10 minutes before eating.