Pumpkin Muffins
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It wouldn't quite feel like fall without my favorite Pumpkin Muffins. I usually double the recipe and freeze half of it for later. Our kids can't keep their hands off of them!
I displayed them on our favorite White Cake Stand. You can also find our favorite muffin-baking tools here.
Pumpkin Muffins
Rated 3.7 stars by 6 users
Author:
Cassandra
Ingredients
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1 1/2 cups whole wheat flour
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1 tablespoon pumpkin pie spice blend (sold in the spice aisle)
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1 teaspoon baking soda
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½ teaspoon salt
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¼ teaspoon baking powder
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2 eggs
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½ cup honey
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½ cup melted butter
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1 cup canned pumpkin puree
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1/2 cup of dark chocolate chips
If you'd like to make your own pumpkin spice blend:
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3 Tablespoons (21g) ground cinnamon
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2 teaspoons (5g) ground ginger
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1 and 1/2 teaspoons (4g) ground nutmeg
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1 teaspoon (3g) ground cloves
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1 teaspoon (2g) ground allspice
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pinch ground black pepper (small pinch, less than 1/8 teaspoon)
Directions
Preheat the oven to 350°F. Line a muffin pan with liners and set aside or if using mini muffin pan, spray pan with olive oil spray.
In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and baking powder.
Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until smooth, but don't overmix. Fold in the pumpkin puree and chocolate chips just until combined.
Divide the batter among 12 muffin cups (each cup should be about three-quarters full). Or use a small ice cream scoop to divide in mini muffin pan.
Bake until golden brown and a toothpick comes out clean. 18 to 20 minutes for a muffin pan and 15 minutes for a mini muffin pan.