Honey Pumpkin Muffins
These honey pumpkin muffins are soft, spiced, and naturally sweetened—perfect for fall mornings or cozy snacks. Simple to make and freezer-friendly!
Equipment
- Mixing bowls
- - Muffin pan (12-cup)
- Whisk & spatula
- Measuring cups & spoons
Ingredients
- - 1 ½ cups whole wheat flour
- - ½ cup brown sugar packed
- - 1 teaspoon pumpkin pie spice
- - ¾ teaspoon baking powder
- - ½ teaspoon baking soda
- - ½ teaspoon salt
- - ¾ cup canned pumpkin puree not pie filling
- - 2 large eggs
- - ½ cup honey
- - ½ cup neutral oil vegetable or canola
- - ½ cup dried raisins
- - ½ cup chopped walnuts optional
- - Hot water for soaking raisins
- - Extra honey for drizzling optional
Instructions
- **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
- Soak raisins to keep them plump and juicy
- Toss raisins/nuts in flour to prevent sinking
- Substitute maple syrup for honey if needed
- Toss raisins/nuts in flour to prevent sinking
- Substitute maple syrup for honey if needed