I had about 1 cup of leftover pumpkin puree after using half of it for my dogs that were having tummy issues. I decided to make these Pumpkin Honey Muffins with the leftovers.
Just like most other muffin recipes, this one is pretty straightforward to make. The only thing different about this one compared to my other pumpkin muffin recipes is you get to sprinkle some coarse sugar on top of each muffin before baking them. If you don’t have my coarse sugar you can leave it out.
This pumpkin muffin recipe calls for some chopped pecans. If you have a nut allergy or simply don’t like pecans you can leave them. This will not alter the overall flavor profile of these delicious muffins.
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Gather your Ingredients
You will need the following ingredients to make this Pumpkin Honey Muffins recipe (see recipe card for quantities): All Purpose Flour, Baking Powder, Baking Soda, Salt, Ground Cinnamon, Ground Ginger, Ground Nutmeg, Unsalted Butter, Honey, Eggs, Pumpkin Puree, Toasted Pecans and Coarse Sugar.
How to Make Pumpkin Honey Muffins
- Preheat the oven to 350°F. Line a muffin tin with paper liners. Set aside.
- In a medium bowl, add the all purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger and ground nutmeg. Whisk until combined. Set aside.
- In another mixing bowl, beat the butter until light in color. Add the honey, egg and pumpkin puree and beat until combined. Slowly add the flour mixture, and mix until just blended and no flour streaks remain. Fold in pecans if using.
- Scoop the batter into the muffin cups. Sprinkle a pinch of White Sparkling sugar over each muffin cup.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Remove the muffins from the pan and place them on a wire rack to cool completely.
Printable Recipe Card
Pumpkin Honey Muffins
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Ingredients
- 1 ½ Cups All Purpose Flour
- 1 ½ Tsp Baking Powder
- 1 Tsp Baking Soda
- ¼ Tsp Salt
- 1 ½ Tsp Ground Cinnamon
- ½ Tsp Ground Ginger
- ¼ Tsp Ground Nutmeg
- ¼ Cup Unsalted Butter, softened
- ¾ cup Honey
- 1 large Egg
- 1 Cup Pumpkin Puree
- 1 Cup Toasted Pecans, chopped
- Coarse Sugar, optional
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners. Set aside.
- In a medium bowl, add the all purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger and ground nutmeg. Whisk until combined. Set aside.
- In another mixing bowl, beat the butter until light in color. Add the honey, egg and pumpkin puree and beat until combined. Slowly add the flour mixture, and mix until just blended and no flour streaks remain. Fold in pecans if using.
- Scoop the batter into the muffin cups. Sprinkle a pinch of White Sparkling sugar over each muffin cup.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Remove the muffins from the pan and place on wire rack to cool completely.
Notes
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I am a great fan of pumpkin. So these muffins were a no brainer to make. I must admit I left the nuts out because my family has allergies, but I must admit I added a handful of raisins. They were delicious and very moist.