Cozy Pumpkin Muffins with Honey for Fall Bliss
Delicious pumpkin muffins infused with honey, perfect for fall gatherings and cozy breakfasts.
Equipment
- Muffin pan
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
For the Batter
- 1 1/2 cups Whole Wheat Flour or all-purpose flour for a lighter muffin
- 1 cup Packed Brown Sugar or coconut sugar for a healthier option
- 2 teaspoons Pumpkin Pie Spice Blend or a mix of cinnamon, nutmeg, and ginger
- 1 tablespoon Baking Powder ensure it’s fresh
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Canned Pumpkin Puree use plain pumpkin puree only
- 2 large Eggs or flax eggs for vegan option
- 1/3 cup Vegetable Oil or melted coconut oil
- 1/3 cup Honey or maple syrup for a vegan option
- 1/2 cup Raisins or chocolate chips or dried cranberries
- 1/2 cup Chopped Walnuts omit for nut-free muffins
Instructions
How to Make Honey Pumpkin Muffins
- Preheat your oven to 350°F (175°C) and prepare a muffin pan by greasing it or lining it with paper liners.
- Soak the raisins in hot water for about 5 minutes to plump them up, then drain well.
- Combine the dry ingredients in a large bowl: whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
- Create a well in the center of the dry mix and add the wet ingredients: pumpkin puree, eggs, vegetable oil, and honey.
- Fold in the drained raisins and chopped walnuts carefully.
- Spoon the batter into the muffin cups, filling each about two-thirds full.
- Bake for approximately 18 minutes, or until the tops spring back when gently pressed.
- Cool in the pan for a few minutes before transferring the muffins to a wire rack for complete cooling.
Notes
Optional: Drizzle with honey or sprinkle with powdered sugar before serving.