These Pumpkin Honey Muffins are easy to make and are made with honey instead of sugar! They’re also an easy breakfast option for weekdays or holidays!
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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!
If you love pumpkin like I do, then check out these other 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
- Pumpkin Cupcakes with Marshmallow Buttercream
- Pumpkin Spice Cupcakes with Maple Buttercream
- Pumpkin Sheet Cake with Browned Butter Cinnamon Icing
- Pumpkin Parfait Breakfast Popsicles
- Pumpkin Churro Waffles
- Pumpkin Pecan Pie Monkey Bread
- Creamy Pumpkin Pasta with Sausage and Sage
- Spicy Pumpkin Chili
Cook’s Note –Pumpkin Honey Muffins
- These muffins will keep, covered at room temperature for 3 days…but I doubt they’ll last that long!
- 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 completely refined sugar-free muffin.
Pumpkin Honey Muffins Recipe Video:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg freshly ground if possible
- 1/4 cup butter softened to room temperature
- 3/4 cup honey
- 1 large egg
- 1 cup canned pumpkin
- 1 cup chopped toasted pecans
- Wilton White Sparkling Sugar optional
- 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.
Makes 12 muffins.