Whole Wheat Muffins with Pecans and Golden Raisins

by Maris Callahan on February 18, 2010


Sometimes I joke that I’m not even going to think about having kids (or even a pet) until I can manage to get myself out the door in the morning, in one piece. Even though my only real responsibilities before 9am are to get from bed to shower to bus to work (and sometimes stopping in my kitchen to clumsily make a cup of instant coffee to drink while I’m drying my hair) I often manage to lose my keys, misplace my transit card or conveniently forget my gym bag.

Usually, I manage to squeeze breakfast in too, it being my favorite meal, but lately, my routine has extended to waking up a little earlier so that I can write and check email (and drink my coffee with dry hair) before heading to work. You’d think that while I’m writing about food, I’d want to concurrently be eating food, but usually that is not the case.

I have, however, discovered that the one thing I can manage to make time for in the morning is a muffin. I had been buying the 100-calorie Vita-Muffins but when I had a free Saturday afternoon and all of the ingredients in my pantry to make the base recipe for New York Times Whole-Wheat Muffins, it seemed silly to schedule a special trip to the store.


Whole Wheat Muffins with Pecans and Golden Raisins

1/2 cup melted unsalted butter, more for greasing tins

2 1/2 cups whole wheat flour, preferably pastry flour

1 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed pumpkin

1 egg, beaten

1/2 cup buttermilk.

1 cup chopped pecans

1 cup golden raisins


1. Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.

2. Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Yield: 12 muffins.

{ 7 comments… read them below or add one }

Daryl February 18, 2010 at 8:28 pm

How many WW points do you think these babies are. they look good!


thatShortChick February 20, 2010 at 7:49 pm

These really sound like a more filling on-the-go breakfast option. I would totally make these with blueberries instead of the raisins and pecans (I don’t like either of those).


grace February 21, 2010 at 8:16 am

that is one fabulously dense muffin. i usually make every effort to have plenty of time for breakfast, but if, perchance, i oversleep, this is a great grab-and-go option. what is it about golden raisins that entices me so?


kellieatsforfun February 23, 2010 at 2:08 am

Those look amazing! I love to have a little pumpkin in muffins, as well–it makes them so moist and rich.


Kimberly February 24, 2010 at 3:14 pm

I’ve been looking for a good whole wheat muffin recipe and this looks perfect – thanks!


Me-Linh @ Sweet and Sweat February 27, 2010 at 7:56 pm

These look delicious! I’ll be sure to try them when I get back home to a kitchen. :)


Barbara Bakes March 2, 2010 at 9:33 pm

These sound like a fabulous healthy way to start the morning! Bookmarking!


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