Honey Whole Wheat Pumpkin Muffins

Posted by Ali.

Honey Whole Wheat Pumpkin Muffins


  • 1 1/2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of ginger
  • 1/8 teaspoon of allspice or cloves
  • 1/8 teaspoon of nutmeg
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup honey
  • 1/2 cup chopped walnuts or pecans (optional)


Lightly grease a 12-cup muffin pan. Preheat oven to 350F.

Mix flour, sugar, spices, baking power, baking soda, and salt. Set aside. In a separate bowl, beat together eggs, pumpkin, honey, and oil. Add to dry ingredients and mix just until moistened. Stir in nuts.  Add batter to muffin pan cups and bake for 18-20 minutes. Insert a toothpick into the center of a muffin to check for doneness – if the toothpick comes out clean, the muffins are cooked. Cool in pan before removing.

Honey Whole Wheat Pumpkin Muffins

One thought on “Honey Whole Wheat Pumpkin Muffins

  1. Amy Strecker says:

    I made these, and they ARE great. I used more spices and nuts than the recipe called for, and I’d do that again. Also, before I stuck them in the oven, I covered the tops with brown sugar, which made them extra delicious.

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