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!
Add the flour mixture, pecans and chocolate chips. Mix until just blended. Drop by rounded tablespoon on to greased cookie sheets. Bake cookies at 350 degrees for 15 – 17 minutes or until cookies are slightly brown along edges. Transfer to rack for cooling.
