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These Pumpkin Honey Muffins are easy to make and made with honey instead of sugar! They’re also an easy breakfast option for weekdays or holidays!
Today, I’m sharing this easy pumpkin muffin recipe with you. I like to make these pumpkin honey muffins for breakfast on-the-go or when I’m entertaining overnight guests. Whatever circumstance leads you to make these, everyone will love them!
Pumpkin and honey are two flavors that pair so well together, which is excellent because honey is a natural sweetener. The honey gives these muffins just the right amount of sweetness without being overly sweet. Plus, they add to the distinct autumnal flavor of the Pumpkin Honey Muffins!
If you love pumpkin as I do, then check out these other pumpkin recipes.
More Delicious Pumpkin Recipes:
- Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
- Pumpkin Blossom Cake
- Mom’s Pumpkin Bread
- Pumpkin Blossom Cookies made with 4 Ingredients!
- Pumpkin Snickerdoodles
- Creamy Pumpkin Pasta with Sausage and Sage
- Pumpkin Cupcakes with Marshmallow Buttercream
- Pumpkin Sheet Cake with Browned Butter Cinnamon Icing
- Spicy Pumpkin Chili
- Pumpkin Parfait Breakfast Popsicles
- Pumpkin Churro Waffles
- Monkey Bread
- Pumpkin Cream Cheese Bundt Cake
Disclosure: This post includes affiliate links.
Cook’s Note – Pumpkin Muffins:
- These muffins will keep covered at room temperature for three days. I doubt they’ll last that long though!
- A 4-tablespoon scoop comes in handy with this recipe. You will get exactly 12 muffins when you use leveled-off scoops.
- I dressed these muffins up by adding some Wilton White Sparkling Sugar to the tops right before baking. It gives them more of a professional straight-from-the-bakery look! You could even use a sprinkling of Sugar in the Raw, too.
- Or leave off the sugar if you want a refined sugar-free muffin.
Cook’s Tools – Pumpkin Muffins Recipe:
Cook’s Tools – Pumpkin Muffins Recipe:- muffin tin
- mixing bowl
- whisk
- stand mixer
- 4-Tablespoon Scoop
- wire rack
Pumpkin Honey Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg freshly ground if possible
- ¼ cup butter softened to room temperature
- ¾ cup honey
- 1 large egg
- 1 cup canned pumpkin
- 1 cup chopped toasted pecans
- Wilton White Sparkling Sugar optional
Instructions
- Move oven rack to middle position and preheat to 350 degrees F. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until combined; set aside.
- Using an electric mixer or stand mixer fitted with paddle attachment beat butter on medium until light in color, about 2 minutes. Add honey, egg, and pumpkin and beat until combined, about 1 minute. Slowly add flour mixture, and mix until just blended and no flour streaks remain. Fold in pecans.
- Scoop batter into muffin cups using a 4-tablespoon scoop (if you don’t have a scoop just distribute batter evenly). Sprinkle a pinch of Wilton White Sparkling Sugar over each muffin cup. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Remove muffins from pan and place wire rack to cool. Serve warm or at room temperature.
Video
Nutrition
Original Pumpkin Honey Muffin Photos:
Melanie Coburn says
Hello,
I want to make these muffins, they look delicious! However, can you please clarify what size is the can of pumpkin? I have two different sizes in my pantry.
Thank you,
Melanie
Jillian says
For these muffins you only need 1 cups worth of canned pumpkin. If you want to double the recipe just use an entire 15-ounce can of pumpkin.
Lisa says
I made these this morning for a ladies brunch and they were fantastic! Definitely a hit and I didn’t feel guilty about them because they have no refined sugar! Will be making these again for my kiddos!
Jillian says
Lisa, I am SO glad you loved them. They’re one of my favorite muffins to make…and eat! 🙂
Robert says
Hi friend … great recipe as pumpkin is one of my favourites and I love honey. Could whole wheat flour be substituted and would there be a change in the amount? Thanks in advance.
Jillian says
Hi Robert! Last fall I tested this recipe with whole wheat flour substituted for all-purpose flour. I didn’t publish the substitution in the blog post, because the end product wasn’t great (especially because the recipe as written is awesome!). With that said, if you want to make this recipe with whole wheat flour you do need less flour overall. Use 1 cup + 3 Tablespoons of whole wheat flour for the substitution.
For future reference you’ll need 3/4 cup whole wheat flour for every cup of all-purpose flour when you make a substitution in a recipe. If you make these I’m curious how they turn out for you; make sure you stop by and let me know!
Jill says
To go along with the whole wheat substitution question, what about gluten-free flour?
Jillian says
Unfortunately, I have very little experience with gluten-free flour so I don’t have a substitute for you. Sorry!
Ella J. says
For anyone wondering, I just made these with gluten-free flour (Namaste brand’s Perfect Flour Blend). In addition to subbing gluten-free flour, I also replaced the butter with full-fat yogurt.
The results? Great! I baked at 350 for 30 minutes.
Like many gluten-free baked goods, the end result was on the chewy, springy, and slightly dense side. This doesn’t bother me at all, as I like a chewy muffin. But anyone expecting a more cakey muffin might be disappointed.
Jillian says
Glad this recipe worked for you!
leah says
I just made a batch of these and they all caved in. I didn’t see your note to half the pumpkin. so sad.
Jillian says
Oh no! If you use the entire can of pumpkin instead of just 1 cup like the recipe calls for, unfortunately they will cave in. Sorry this happened to you. 🙁
Bintu | Recipes From A Pantry says
These look absolutely delicious – I might have to give making these a try with the children this week as I am loving pumpkin recipes right now
Becca @ Amuse Your Bouche says
Yum! These look like just the sort of thing I love to bake at this time of year!
Liz @ I Heart Vegetables says
I love pumpkin muffins and I feel like the honey would add just the right amount of sweetness! yum!
Jillian says
It does!
Jenni says
I am totally in love with these muffins! Love that you added honey instead of sugar. And the pecans, too! YUM! These are seriously perfectly fall muffins!
Jillian says
Thank you! 🙂
Tania says
Hi. I’m from the UK and we dont really use canned pumpkin. Could i use fresh for this recipe ? Thank you
Jillian says
Yes, go for it!
Amanda says
Made these tonight as I needed a recipe with no processed sugar for my diet. I substituted whole wheat flour and walnuts (I didn’t have pecans). They came out great! I actually think I like walnuts better and they are going to make a great addition to my breakfast carb options. 🙂 thank you so much!!
Jillian says
Amanda, I am thrilled that this recipe was a hit. It’s one of my favorites for sure. 🙂 Thanks for stopping by!
Emily says
Just made these tonight!! My toddlers absolutely loved them! Hands down the best pumpkin muffins recipe! Thank you!!
Jillian says
Emily,
I am SO glad that you and your little ones loved the recipe. It’s our favorite pumpkin muffins recipe, too! Thanks for stopping by! 🙂
Calvin says
Ah with fall season coming around again, it’s good to have these.. I bet they smell great!
April says
These muffins are delicious! Will definitely be making them again.
Jillian says
April, I’m so glad that you enjoyed them!