Honey pumpkin muffins are the ultimate fall treat—moist, fluffy, and infused with warm spices that wrap you in a cozy, autumnal hug. Whether you’re craving something sweet for breakfast or need a wholesome snack with your afternoon tea, these muffins deliver the perfect balance of natural sweetness and rich pumpkin flavor. The subtle notes of cinnamon and nutmeg blend beautifully with the golden sweetness of honey, making every bite comforting and flavorful. And the best part? They come together in under 30 minutes using one bowl and simple pantry ingredients. Ready to fill your kitchen with the smell of fall?
Table of Contents
Why You’ll Love This Recipe
There’s a lot to love about these honey pumpkin muffins, whether you’re baking for a cozy weekend brunch or prepping snacks for the week ahead. Here’s why they’re bound to become a favorite in your kitchen:
- Naturally sweetened – Honey and brown sugar bring rich, caramel-like sweetness without overwhelming the pumpkin flavor.
- Wholesome ingredients – Made with real pumpkin puree and whole wheat flour for a more nutritious twist.
- Quick & easy – Ready in under 35 minutes from start to finish, perfect for busy mornings or spontaneous cravings.
- One-bowl recipe – Fewer dishes, less mess, and all the flavor.
- Perfectly spiced – A warm blend of cinnamon, nutmeg, and cloves gives every bite that classic fall flavor.
- Family-friendly – Soft texture, mild sweetness, and freezer-friendly make them ideal for kids and adults alike.
- Customizable – Add raisins, walnuts, or even chocolate chips to make them your own.
Ingredients
Here’s everything you need to make these tender, flavor-packed honey pumpkin muffins:
- 1 ½ cups whole wheat flour
- ½ cup brown sugar, packed
- 1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ½ cup honey
- ½ cup neutral oil (such as vegetable or canola)
- ½ cup dried raisins
- ½ cup chopped walnuts (optional)
- Hot water (to soak raisins)
- Extra honey, for drizzling (optional)
💡 Tip: Make sure all your ingredients are at room temperature for the best mixing results.
Instructions
Follow these simple steps to make soft, fluffy, and perfectly spiced honey pumpkin muffins:
- Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking. - Soak the Raisins
Place the raisins in a small bowl and cover with hot water. Let them soak for 5–10 minutes to plump up. Drain well and pat dry. - Mix the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt until well combined. - Add Wet Ingredients
Make a well in the center of the dry ingredients. Add the pumpkin puree, eggs, honey, and oil. Mix gently with a spatula or spoon just until no dry streaks remain. Do not overmix. - Fold in the Add-Ins
Gently fold in the drained raisins and chopped walnuts (if using). You can reserve a few walnuts for topping if desired. - Portion and Bake
Divide the batter evenly between the muffin cups, filling each about two-thirds full. Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted comes out with a few moist crumbs. - Cool and Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Drizzle with a little extra honey while still warm if desired.
Recipe Details
Here’s a quick glance at the essential info for your honey pumpkin muffins:
- Prep Time: 10–15 minutes
- Cook Time: 18–20 minutes
- Total Time: 30–35 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
- Best For: Breakfast, snack, meal prep, or brunch
Nutrition Facts (Estimated Per Muffin)
These muffins offer a cozy flavor with a dose of wholesome ingredients. Here’s an approximate nutritional breakdown:
- Calories: 175–185 kcal
- Protein: 2.5–3 g
- Fat: 7–8 g
- Carbohydrates: 28–30 g
- Sugar: 12–14 g
- Fiber: 2–3 g
⚠️ Note: Values may vary based on mix-ins like walnuts or chocolate chips.
Tips & Variations
Master your honey pumpkin muffins with these pro tips and fun twists:
✅ Baking Tips
- Don’t overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to dense, rubbery muffins.
- Plump your raisins: Soaking raisins in hot water before folding them in keeps them juicy and prevents drying out during baking.
- Prevent sinking: Toss raisins and walnuts in a spoonful of flour before mixing into the batter—this helps distribute them evenly.
- No peeking! Avoid opening the oven door in the first 15 minutes. It can cause the muffins to deflate.
🔄 Easy Variations
- Nut-free: Skip the walnuts or swap them for pumpkin seeds or sunflower seeds for crunch without allergens.
- Add-ins: Chocolate chips, dried cranberries, or chopped dates are great alternatives to raisins.
- Gluten-free option: Use a 1:1 gluten-free baking flour blend in place of whole wheat flour.
- Lower sugar: Swap half the honey with unsweetened applesauce for a lighter version.
Honey Pumpkin Muffins
Ingredients
Equipment
Method
- **Preheat** oven to 350°F (175°C). Line or grease a 12-cup muffin pan.
- **Soak raisins** in hot water for 5–10 minutes. Drain well and set aside.
- **Mix dry ingredients** in a large bowl: flour, brown sugar, spice, baking powder, baking soda, salt.
- **Add wet ingredients**: pumpkin, eggs, honey, and oil. Stir just until combined.
- **Fold in** raisins and walnuts. Don’t overmix.
- **Scoop** batter into muffin cups, filling ⅔ full. Bake 18–20 minutes.
- **Cool** in pan for 5 mins, then transfer to wire rack. Drizzle with honey if desired.
Notes
– Toss raisins/nuts in flour to prevent sinking
– Substitute maple syrup for honey if needed
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but it requires extra work. Roast and puree fresh pumpkin until smooth. Just be sure it’s not too watery—aim for the same thick consistency as canned puree.
How should I store these muffins?
Store in an airtight container at room temperature for up to 4 days. Line the bottom with a paper towel to absorb excess moisture. For longer storage, freeze for up to 3 months.
Can I make these muffins ahead of time?
Absolutely! These muffins are perfect for meal prep. Make a batch on Sunday and enjoy all week. They taste just as good on day three.
What’s a good substitute for honey?
Maple syrup works beautifully and gives a slightly deeper flavor. You can also use agave or a light brown sugar mix with a tablespoon of milk or water.
Do I need to use whole wheat flour?
Nope! All-purpose flour works just as well. You can also use half whole wheat and half all-purpose for a lighter texture with whole grain benefits.
Conclusion
Honey pumpkin muffins are everything you want in a fall treat—moist, lightly sweet, warmly spiced, and incredibly easy to make. Whether you’re baking for a quick weekday breakfast, an after-school snack, or a cozy weekend brunch, these muffins deliver comfort and flavor in every bite. Plus, they’re endlessly customizable with your favorite mix-ins like nuts, raisins, or even a handful of chocolate chips.