Friday, September 7, 2012

Honey Pumpkin Muffins

     It's hard to believe it's already the fall season isn't it? I don't know about you, but summer time goes by way too quickly for me. But saying goodbye to days spent at the lake, splashing around in the water, and drinking freshly squeezed lemonades isn't so terrible when I remember they days that are now upon us. Light jackets or sweat shirts, hot apple cider, crisp fall breezes, beautiful turning leaves, hay rides, and corn mazes--just a few of my favorite parts of my favorite season. Fitting right into all of this: pumpkin. To me, pumpkin equals fall. Therefore, in the spirit of embracing the future instead of mourning the past I bring you Honey Pumpkin Muffins! These have become some of my favorite fall muffins, and I think the uniqueness of the honey does that. Granted, the honey flavor itself is very subtle and you probably wouldn't know it's there unless somebody told you, but the muffins are sweet and pumpkin-y. They are very moist and have a density that I think muffins should have. After all, they have to be different from a fluffy cupcake somehow. The only thing I would potentially do differently do differently is make a different sort of streusel topping--a more crumbly one--though I did enjoy the polka dot effect the streusel I used provided.

Honey Pumpkin Muffins
recipe slightly adapted from

  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 cup (1/2 stick) butter, softened
  • 3/4 cup pure honey
  • 1 egg
  • 1 cup pumpkin purée
  • 1 cup chopped, toasted walnuts (optional)

 Note: This recipe takes very well to doubling. If using canned pumpkin, this will also use up the whole 15oz can instead of just half.

Streusel Topping
  • 2 tablespoons all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter
--Preheat oven to 350°F and line a standard-size muffin/cupcake tin (or jumbo muffin/cupcake tin) with paper liners.
--In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and freshly ground nutmeg. Set it aside for now.
--Using a hand or stand mixer, beat the butter until it's light. Then beat in the honey, egg, and pumpkin.
Tip: Spray the measuring cup with cooking spray before measuring out the honey. This will allow the honey to slide right out of the cup instead of you standing there fighting to scrape the last globs of honey out.
-- Gradually add the flour mixture and mix until just blended. If using walnuts, stir those in now too.
--Fill the lined muffin tins with the batter, 3/4 of the way full if you want big muffin tops. Otherwise just do half full.

 --If using the streusel: combine the flour, sugar, and cinnamon. Then cut in the butter. (If the butter is too soft the streusel won't be crumbly but will look like the pieces in the above picture. It still tastes good though.) Sprinkle as much desired streusel on top of the raw muffins.
-- Bake at 350°F for 25 to 30 minutes for standard-size muffins, or 35-40 minutes for jumbo muffins. A toothpick inserted in center of a muffin will come out clean when the muffin is done. Remove the muffins from the tin and put 'em on a wire rack to cool/prepare to be eaten.

Happy Baking!

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