Pumpkin Muffins Made with Honey for a Cozy Fall Treat
Delicious pumpkin muffins made with honey, perfect for a cozy fall treat and delightful family moments.
Equipment
- Oven
- Muffin pan
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
For the Muffins
- 1 cup Whole Wheat Flour Substitute with all-purpose flour if desired.
- 1/2 cup Packed Brown Sugar Light brown sugar works as a great alternative.
- 2 teaspoons Pumpkin Pie Spice Blend Can be swapped with a mix of cinnamon, nutmeg, and ginger.
- 2 teaspoons Baking Powder Ensure it’s fresh for optimal rising.
- 1 teaspoon Baking Soda Provides additional leavening for fluffy muffins.
- 1/2 teaspoon Salt Enhances flavor; a crucial component for balance.
- 1 cup Canned Pumpkin Puree The star ingredient to ensure consistent texture and flavor.
- 2 large Eggs Flax eggs can be used for a vegan option.
- 1/3 cup Vegetable Oil Can be replaced with melted coconut oil or applesauce.
- 1/3 cup Honey Maple syrup is a suitable vegan substitute.
- 1/2 cup Dried Raisins Soak before incorporating for plumpness.
- 1/2 cup Chopped Walnuts Omit for a nut-free version or substitute with seeds.
Instructions
How to Make Pumpkin Muffins
- Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan with grease or liners.
- In a small bowl, soak raisins in hot water for about 10 minutes to rehydrate. Drain and set aside.
- In a large bowl, mix whole wheat flour, packed brown sugar, pumpkin pie spice blend, baking powder, baking soda, and salt.
- Create a well in the center, add canned pumpkin puree, eggs, vegetable oil, and honey, then mix gently.
- Fold in drained raisins and chopped walnuts until evenly distributed.
- Spoon batter into muffin cups, filling them about two-thirds full, and optionally sprinkle walnuts on top.
- Bake for about 18 minutes, or until tops spring back when pressed. Cool in the pan for a few minutes.
Notes
Enjoy warm with a pat of butter or cream cheese for an added treat. Can customize muffins with various add-ins.