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.
🥜 Nut Allergies
This recipe may contain peanuts or other nuts and seeds as one of its ingredients. Please take the appropriate precautions.
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.
For more great recipes with Pumpkin Puree, I suggest you check these recipes out:
📋 What Ingredients do I need
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.
Pumpkin Honey Muffins
Equipment
- Muffin Pan
Ingredients
- 1 ½ Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon 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
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Megan
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.