Delicious Honey Pumpkin Muffins

Fall is here, I swear it. The temperature truly dropped to the 60s at night over the weekend and the highs were in the LOW 80s. Heaven. I can’t remember a fall I looked forward to more. This recipe brought in the first official weekend of fall quite well and it  was a huge favorite in our house. The pumpkin, honey and spices mingled in a way that made everyone mmmmm for more. The husband ate three and toddler Charlotte ate two. They’re made with no refined sugar or white flour, the entire thing can be made in one bowl and it could be converted to gluten free with gluten free flour. I sort of want to make these again right now.

Honey Pumpkin Spice Muffins
(Lightly modified Kitchen Stewardship recipe)

  • 3/4 cup honey
  • 2 eggs
  • 1 2/3 c. whole wheat or sprouted flour
  • ½ c. melted butter or coconut oil
  • 1/4 c. cold water
  • 1 c. pumpkin
  • ½ t. cinnamon
  • ½ t. nutmeg
  • ¼ t. baking powder
  • 1 t. baking soda
  • ¾ t. salt
  • ½ t. ginger
  • 1 Tbs. molasses (opt.)
  • Small handful of sunflower seeds for sprinkling on top
  • Directions:

  • Grease muffin tins with butter, coconut oil or canola oil and set aside. Preheat oven to 325.
  • Mix all ingredients together. Scoop evenly into muffin tin.
  • Bake at 325 degrees for 30-35 minutes. They are done when an inserted toothpick comes out clean.