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.
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Pumpkin Honey Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These pumpkin honey muffins are fluffy and wheaty, with a delightful pumpkin flavor, perfect for a cozy breakfast or snack.
Ingredients
- 1 cup (240 ml) whole wheat flour
- 1/2 cup (120 ml) unbleached all-purpose flour
- 3/4 cup (180 ml) dark brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tsp cinnamon
- 1/4 cup (60 ml) honey
- 2 eggs
- 3/4 cup (180 ml) pumpkin puree
- 1/2 cup (120 ml) vegetable oil
- 1 tsp vanilla extract
- 1/4 cup (60 ml) milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine 1 cup whole wheat flour, 1/2 cup unbleached all-purpose flour, 3/4 cup dark brown sugar, 2 tsp baking powder, 1/2 tsp salt, and 3 tsp cinnamon. Mix well.
- In another bowl, whisk together 1/4 cup honey, 2 eggs, 3/4 cup pumpkin puree, 1/2 cup vegetable oil, 1 tsp vanilla extract, and 1/4 cup milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Grease a muffin tin with olive or vegetable oil and dust it with a coat of flour.
- Carefully fill each muffin cup about 3/4 full with the batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins are best enjoyed warm.
- Store them in an airtight container for up to 3 days.
- You can substitute the vegetable oil with melted coconut oil for a different flavor.
- If you prefer a sweeter muffin, add a bit more honey or sugar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15
- Sodium: 150
- Fat: 7
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 35
Find it online: https://honestcooking.com/pumpkin-honey-muffins-recipe/
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Frequently Asked Questions
Why does the recipe use both whole wheat and all-purpose flour?
The combination — 1 cup whole wheat flour plus ½ cup all-purpose flour — gives the muffins what the article describes as a ‘fluffy and wheaty’ texture. The whole wheat adds nuttiness and structure while the all-purpose flour keeps the crumb tender.
What happens if I overmix the batter?
The instructions specifically say to stir the wet and dry ingredients until just combined and not to overmix. Overmixing develops gluten and results in dense, tough muffins rather than the light, fluffy texture described. 
How should I store these muffins, and can I substitute the oil?
The notes say to store them in an airtight container for up to 3 days. For a different flavor, the notes also mention you can substitute the ½ cup of vegetable oil with melted coconut oil.
