Pumpkin Muffins made with honey and not sugar.

Pumpkin Honey Muffins

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!
Course Breakfast, Snack
Cuisine American
Keyword bread, muffins, pumpkin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 228kcal
Author Jillian - a Food, Folks and Fun original!


  • 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


  • 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.



Serving: 1muffin | Calories: 228kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 183mg | Potassium: 161mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3325IU | Vitamin C: 1.1mg | Calcium: 43mg | Iron: 1.5mg