Honey Pumpkin Muffins
Moist, flavorful honey pumpkin muffins made in one bowl with wholesome ingredients. Perfect for fall mornings or meal-prep snacks.
Equipment
- Mixing bowl
- - Whisk or spoon
- - 12-cup muffin tin
- - Muffin liners or non-stick spray
- Measuring cups and spoons
Ingredients
- - 1½ cups whole wheat flour
- - ½ cup brown sugar packed
- - 1 tsp pumpkin pie spice blend
- - ¾ tsp baking powder
- - ½ tsp baking soda
- - ½ tsp salt
- - ¾ cup canned pumpkin puree
- - 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
- **Preheat** oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
- **Soak raisins** in hot water for 5–10 minutes, then drain and pat dry.
- In a large bowl, **whisk dry ingredients**: flour, sugar, spice, baking powder, baking soda, salt.
- Add pumpkin, eggs, oil, and honey. **Stir until just combined**.
- Fold in raisins and walnuts. Don’t overmix.
- Spoon batter into muffin cups, filling each about ⅔ full.
- **Bake** for 18–20 minutes or until a toothpick comes out with a few moist crumbs.
- Let cool 5 minutes in pan, then transfer to a wire rack.
Notes
- Toss raisins in a little flour to keep them from sinking.
- Substitute walnuts with pecans, chocolate chips, or skip them entirely.
- Use unsweetened applesauce for half the oil if desired.
- Substitute walnuts with pecans, chocolate chips, or skip them entirely.
- Use unsweetened applesauce for half the oil if desired.