It’s getting to be that time of year with Fall just around the corner. Not that I need a special time to prepare something with pumpkin in it because let’s face it why wait until Fall. Pumpkin is a flavor we like and we use a lot of honey in our baking so when my husband found this recipe for Pumpkin Honey Muffins we thought we had to try it. I wish I knew where so I could give credit where credit is due. But at least I can share it.
Oh, and lets not forget the pecans. Pumpkin, honey and pecans…I’m in heaven.
1 1/2 cups flour
1 1/2 tsp baking powder
1 tsp backing soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 ground nutmeg
1/4 cup butter, room temperature
3/4 cup honey
1 large egg
1 cup canned pumpkin
1 cup chopped toasted pecans
Preheat oven to 350 degrees. Line standard muffin tin with paper liners. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and spices. In an electric mixer, beat butter until light in color, about 2 minutes. Add honey, egg, and pumpkin and beat until combined, about 1 minute. Slowly add flour mixture and mix until just blended and no flour streaks remain. Fold in pecans.
Using about 1/4 cup of batter evenly distribute batter into muffin cups. Sprinkle 1/2 tsp Shimmer Sugar over each muffin. Bake 25-30 minutes or until a toothpick comes out clean. Remove muffins from pan and cool on rack.
Like other pumpkin treats their great for dessert but these are not super sweet so they are a great breakfast muffin. Great for after school snacks too!