It's National Honey Month and one of my goals for the weekend was to celebrate by making a honey recipe. I found a great muffin recipe on the National Honey Board website and knew it was the one. With a few changes, I believe I have made the most delicious, all-natural honey pumpkin muffins.
These muffins are all-natural because they use honey as the sweetener. When I made these, I was running low on honey so I used 2 different types - Florida orange blossom honey, one of my favorites, and a local dark-amber honey that I get through Black Hog Farm.
The BHF honey has an intense aroma and flavor that I just love. It looked beautiful while I was measuring that I had to snap a picture.
The other aspect of this recipe that I love is the antioxidant boost from the flax, pumpkin and spices. I used canned pumpkin that I had saved from the holidays last year (the date was still fine).
The spice mix of cinnamon, ginger and nutmeg made my house smell like fall. Make sure you use fresh spices that are still brilliant in color to ensure you get all their nutrient power. Since nutmeg is not a spice a I use regularly, I have a nutmeg mill that my mom gave me as a stocking stuffer one Christmas. (Thank mom! I love it.) This ensures that my nutmeg is always fresh. Plus, whole nutmegs are cheaper to buy than the ground.
(I'm working on my food photography. Can you tell? I'm maxing out my capabilities on my little point and shoot and hoping for a fancy camera one day.)
So without furthur ado, here is the recipe that I am so happy with. I hope will enjoy making these, smelling them bake, and tasting them. I couldn't even wait for them to cool down to try one.
Honey Pumpkin Whole Wheat Muffins
¼ cup (1/2 stick) unsalted butter, softened
¾ cup honey
1 cup pumpkin puree
1 ½ cups whole wheat pastry flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ cup ground flax seed meal
½ cup pepitas (pumpkin seeds)
- Preheat oven to 350 degrees. Line muffin tin with muffin liners or spray with non-stick cooking spray.
- Beat butter, with mixer in a medium bowl, until pale in color. Add honey, egg and pumpkin and continue to mix until incorporated. Gradually add flour, baking soda and powder, salt, spices and flax seed meal. Mix just until incorporated.
- Spoon batter into muffin tin, filling each tin about ¾ full. Sprinkle a small amount of pepitas on top of each muffin.
- Bake for 16-18 minutes and a toothpick inserted into the middle of a muffin comes out clean. Cool in pan for a few minutes and then remove muffins and cool on a wire rack.
Makes 12 muffins.
Eat muffins within 2-3 days or freeze them.