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Pumpkin Honey Muffins

Pumpkin Honey Muffins

Pumpkin Honey Muffins

Jessica Dang, or rather, her friend Yeonhee, makes these simple and delicious pumpkin honey muffins.
By Jessica Dang

Pumpkin Honey Muffins

My friend Yeonhee makes baking look so easy. She’ll waltz into the kitchen, measure out the ingredients into a giant bowl, and, twenty minutes later, there’ll be a batch of warm muffins sitting on the counter. These are absolutely delicious! They’re fluffy and wheaty, with a nice pumpkin flavor. As someone who’s not apt at baking, I was amazed. It’s a guaranteed way to look like a domestic diva, with very little baking experience.

Pumpkin Honey Muffins
 
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Jessica Dang, or rather, her friend Yeonhee, makes these simple and delicious pumpkin honey muffins.
Author:
Recipe Type: Baking
Serves: 2
Ingredients
  • 1 cup of whole wheat flour
  • ½ cup of unbleached all-purpose flour
  • ¾ cup of dark brown sugar
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 3 teaspoons of cinnamon
  • ¼ cup of honey
  • 2 eggs
  • ¾ cup of pumpkin purée
  • ½ cup of olive oil
Instructions
  1. Mix all of the ingredients together in a big bowl until everything is smoothly blended together.
  2. Grease the muffin tin with olive or vegetable oil and dust it with a coat of flour. Carefully fill each muffin tin halfway. (She uses a 6-muffin tin.)
  3. Bake in the oven at 350 degrees F for 20 - 25 minutes. (She bakes them for 20 minutes and leaves them in the oven for an additional 3 minutes, with the heat turned off.) Remove from oven and let it cool.
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