The Best Pumpkin Muffins

When I say The Best Pumpkin Muffins, I mean my favorite. The best is a little overused at times. But this is a really solid and delicious recipe.

I feel like somewhere along the way, someone must have developed the idea of muffins as a way to enjoy cake for breakfast. Brilliant idea is all I have to say to that! These are great to have on hand for the kid’s lunchbox, or for a quick grab and go snack. They aren’t too sweet, but satisfyingly sweet enough.

It may be a bit late for a pumpkin recipe. I know everyone kind of goes crazy with pumpkin everything in the fall, but if you have a can of pumpkin puree lying around in your pantry, this is a great way to utilize it. I personally like pumpkin all through the year, in fact when it comes to muffins they are one of my favorites!

I’ve tried to make these a tad bit healthier by swapping out some sugar with honey, and also using whole wheat flour, just so you can feel a little better about eating your ‘cake’ for breakfast.

Of course, these are great served warm with some butter straight out of the oven. Or if you like turn them even more dessert-like and top them with some cream cheese icing.

These freeze well too and are great to have on hand for quick snacks or lunch box treats.

If you like this recipe why not try: Banana Loaf

My Favourite Pumpkin Muffins

My Tasty Trials

These pumpkin muffins are made with wholewheat flour and have cut some of the sugar out and replaced with honey. Not too sweet and perfect for the lunchbox. Great spread with butter when warm right out of the oven, or make them for dessert topped with some cream cheese icing.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Servings 12 muffins

Ingredients

  

• 1/2 cup oil vegetable
• 1/2 cup brown sugar
• 3/4 cup honey
• 2 large eggs
• 15 ounces canned pumpkin puree
• 1 tsp vanilla
• 1 3/4 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg freshly grated is best

Instructions

 

• Preheat your oven to 375F. Mix together your oil, eggs, pumpkin puree, vanilla, sugar and honey. In a separate bowl mix together your flour, baking soda, nutmeg, cinnamon, allspice and salt. Combine the dry mixture with the wet mixture. Prepare a muffin tray with oil or paper liners. Fill them (using a ice cream scoop makes it easy). Bake for about 20-25 minute until a toothpick comes out dry.

Keyword Muffins, Pumpkin, Quick Bread, Snacks