Pumpkin Wheat Honey Muffins

Fall is my favorite time for baking.  These wholesome pumpkin wheat muffins sweetened with honey are delicous for breakfast, brunch or a snack.

Ingredients:
1/2 cup raisins
1-1/2 cups whole wheat flour
1/2 cup brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree (15oz. can)
1/2 cup vegetable oil
1/2 cup honey


Directions:
Preheat the oven to 350 degrees.  Grease a 12 cup muffin pan, or line with paper liners.  Place the raisins in a cup, and add enough hot water to cover.  Let stand for a few minutes to plump.  In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt.  Add eggs, pumpkin, oil and honey.  Mix just until dry ingredients are absorbed.  Drain excess water from rainsins and stir in.  Spoon into muffin cups so they are about 2/3 cup full.  Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched.  Cool in the pan before removing from cups.