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.

Ingredients

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

Shimmer Sugar

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!