Description
These pumpkin honey muffins are fluffy and wheaty, with a delightful pumpkin flavor, perfect for a cozy breakfast or snack.
Ingredients
Units
Scale
- 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