Honey pumpkin muffins

Honey pumpkin muffins are the ultimate cozy bake for crisp autumn mornings. With the natural sweetness of honey and the earthy richness of pumpkin puree, these muffins strike the perfect balance between comfort and nutrition. Whether you’re looking for a quick breakfast, a wholesome snack, or a family-friendly weekend bake, this recipe delivers every time.

What makes these muffins truly special is their tender crumb, warm spice profile, and the subtle crunch of walnuts paired with sweet, plump raisins. And the best part? They’re super easy to whip up — all in one bowl, no fancy tools required. Get ready to fill your kitchen with the scent of fall!

Table of Contents

🍂 Why You’ll Love This Recipe

• Quick & Easy: You’ll have warm, fragrant muffins in just 30 minutes — ideal for busy mornings or spontaneous baking sessions.
• Naturally Sweetened: A combination of honey and brown sugar gives these muffins a deep, cozy sweetness without being overly sugary.
• Wholesome Ingredients: Made with real pumpkin puree, whole wheat flour, and heart-healthy oil, they strike a balance between indulgent and nourishing.
• Fall Flavor in Every Bite: Pumpkin pie spice, raisins, and walnuts bring classic autumn vibes that pair perfectly with your favorite hot drink.
• Great for Meal Prep: These muffins stay moist for days and freeze beautifully, making them perfect for grab-and-go breakfasts or snacks.

Ingredients

Here’s everything you’ll need to make a batch of delicious honey pumpkin muffins. Feel free to swap or skip based on your pantry or preferences (see Tips & Variations later):

• 1 ½ cups whole wheat flour
• ½ cup brown sugar, packed
• 1 teaspoon pumpkin pie spice blend
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• ½ cup neutral vegetable oil (or melted butter/coconut oil)
• ½ cup honey
• ½ cup dried raisins
• ½ cup walnuts, chopped

Instructions

Follow these simple steps for perfectly soft, moist, and flavorful honey pumpkin muffins every time:

1. Preheat Oven & Prep Muffin Pan

• Preheat your oven to 350°F (175°C).
• Grease a 12-cup muffin tin or line it with paper muffin liners.

2. Plump the Raisins

• Place ½ cup raisins in a small bowl.
• Cover with hot water and let soak for 5–10 minutes.
• Drain thoroughly and pat dry before adding to the batter.

3. Mix Dry & Wet Ingredients

• In a large mixing bowl, whisk together:
  • 1½ cups whole wheat flour
  • ½ cup packed brown sugar
  • 1 tsp pumpkin pie spice
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
• Create a well in the center. Add:
  • ¾ cup pumpkin puree
  • 2 large eggs
  • ½ cup vegetable oil
  • ½ cup honey
• Stir gently until just combined — do not overmix.

4. Fold in Raisins & Walnuts

• Gently fold in:
  • Soaked and drained raisins
  • ½ cup chopped walnuts
• Optional: Save a few walnut pieces to sprinkle on top for texture and looks.

5. Fill & Bake

• Spoon the batter evenly into the muffin cups, filling each about ⅔ full.
• Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Details & Nutrition

🕒 Recipe Details

• Prep Time: 10–15 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–35 minutes
• Servings: 12 standard muffins
• Difficulty: Easy
• Estimated Cost: Budget-friendly (approx. $5–$7 for the full batch)

🔍 Estimated Nutrition (Per Muffin)

Note: Values are approximate and may vary based on ingredient brands.

• Calories: 175–185 kcal
• Protein: 2–3 g
• Fat: 7–8 g
• Carbohydrates: 28–30 g
• Fiber: 2 g
• Sugar: 14–16 g

These muffins are rich in natural sweetness and whole grain goodness, making them a great choice for a snack that satisfies without overindulging.

Tips & Variations

💡 Baking Tips

• Don’t overmix the batter: Mix until just combined. Overmixing leads to dense, chewy muffins instead of light and fluffy ones.
• Toss raisins in flour: Lightly coat the raisins in flour before folding them into the batter — this prevents them from sinking to the bottom.
• Check for doneness: A toothpick inserted in the center should come out with a few moist crumbs (not wet batter).
• Cool in pan briefly: Let muffins cool for 5 minutes in the pan before transferring to a wire rack to avoid soggy bottoms.

🔄 Variations & Swaps

• No pumpkin pie spice? Mix: ½ tsp cinnamon, ¼ tsp nutmeg, a pinch of ground ginger and cloves.
• No walnuts or raisins? Use chocolate chips, pecans, cranberries, or pumpkin seeds — or leave them out.
• Healthier option? Substitute half the oil with unsweetened applesauce.
• Gluten-free? Use a gluten-free flour blend and check that your baking powder is GF-certified.
• Sweeter version? Add a tablespoon of maple syrup or a sprinkle of turbinado sugar on top before baking.

FAQs

What kind of pumpkin should I use?

Use 100% pure canned pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that will throw off the flavor and moisture of your muffins. Libby’s is a solid choice, but any pure pumpkin brand works well.

Can I use fresh pumpkin instead of canned?

Yes, but it’s more work. You’ll need to roast and puree fresh pumpkin until smooth. Keep in mind, moisture levels vary — so you may need to blot the puree or adjust the flour slightly.

Can I freeze these muffins?

Absolutely. Once fully cooled, wrap muffins individually or store in a freezer-safe bag. They’ll keep for up to 3 months. Reheat in the microwave (20–30 seconds) or oven (5 minutes at 350°F) for best results.

How do I store them for the week?

Store in an airtight container at room temperature for up to 4 days. Place a paper towel at the bottom and top to absorb excess moisture and maintain texture.

What can I serve with honey pumpkin muffins?

These pair perfectly with:

• Hot coffee or chai tea
• A pat of butter or cream cheese
• A bowl of Greek yogurt and a drizzle of honey
• Fresh apple or pear slices for a full fall-themed brunch

Conclusion

There’s something undeniably comforting about a warm batch of honey pumpkin muffins fresh out of the oven. With their moist texture, sweet spiced flavor, and wholesome ingredients, they’re the perfect bake for busy mornings, relaxed weekends, or anytime your kitchen needs a little fall magic.

Whether you’re meal prepping for the week or sharing a cozy treat with loved ones, this easy muffin recipe is one you’ll keep coming back to — and with all the swap options, it never gets boring!