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The Best Pumpkin Muffins
My Tasty Trials

My Favourite Pumpkin Muffins

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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method

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

Method
 

  1. 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.