Delicious Pumpkin Muffins to Brighten Your Fall Mornings
These pumpkin muffins are a delightful blend of honey and spice, perfect for fall mornings.
Equipment
- - Muffin pan
- - Mixing bowl
- Whisk
- spoon or ice cream scoop
Ingredients
For the Muffin Batter
- 1 cup canned pumpkin puree opt for plain pumpkin puree
- 1 cup whole wheat flour substitutable with all-purpose flour
- 1 cup brown sugar white sugar can be substituted
- 2 large eggs flax eggs for vegan
- 1/2 cup vegetable oil can use melted coconut oil or applesauce
- 1/4 cup honey maple syrup as a vegan alternative
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice blend sub individual spices if desired
- 1/2 teaspoon salt enhances flavor
Optional Add-Ins
- 1/2 cup raisins soaked in hot water
- 1/2 cup chopped walnuts substitutable with pecans or sunflower seeds
Instructions
How to Make Pumpkin Muffins
- Preheat your oven to 350°F (175°C). Grease a muffin pan or line it with colorful muffin liners.
- If using raisins, soak them in hot water for about 10 minutes. Drain and set aside.
- In a large mixing bowl, whisk together the flour, sugar, spice, baking powder, baking soda, and salt.
- Create a well in the center of the dry ingredients and pour in the pumpkin puree, eggs, oil, and honey. Stir gently until just combined.
- Fold in the drained raisins and chopped walnuts gently.
- Fill the muffin cups about two-thirds full.
- Bake for about 18 minutes until the tops spring back and a toothpick comes out with a few moist crumbs.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack.
Notes
For added sweetness, drizzle a little honey on top just before serving. Store in an airtight container for up to 4 days.