Spiced Honey Pumpkin Muffins are the perfect treat for when the leaves start to turn. Bursting with warm spices and sweetened naturally with honey, these muffins are a cozy hug in edible form. Perfect for breakfast or a snack, they capture the essence of autumn in each bite.
Pumpkin puree: This is the star of the show, providing moisture and a subtle earthiness. Make sure to use plain canned pumpkin, not the pre-spiced pie filling.
Honey: Sweetens the muffins naturally and adds a lovely depth of flavor that complements the spices.
Unsalted butter: Adds richness and helps keep the muffins moist. Melting it ensures it mixes evenly throughout the batter.
Brown sugar: Enhances the molasses notes and adds a touch of extra sweetness.
Eggs: These bind everything together and add structure to the muffins.
Vanilla extract: Enhances all the flavors with its sweet, floral notes.
All-purpose flour: Provides structure and holds the muffins together.
Baking soda and baking powder: These leavening agents help the muffins rise and become fluffy.
Salt: Balances the sweetness and enhances the flavors.
Cinnamon, nutmeg, cloves, and ginger: The quartet of spices that delivers the classic pumpkin spice flavor.
Pecans (optional): Add a pleasant crunch and nutty flavor, balancing the soft texture of the muffins.
These muffins pair beautifully with a dollop of whipped cream or a smear of cream cheese for a richer treat. Try them with a side of Greek yogurt and a drizzle of maple syrup for breakfast. For a cozy afternoon snack, they’re delightful with a warm cup of chai tea or a spiced latte.
First things first, preheat your oven to 350°F (175°C). Grab your muffin tin and line it with paper liners, which makes for easy cleanup and removal later.
In a large mixing bowl, add the pumpkin puree, honey, melted butter, brown sugar, eggs, and vanilla extract. Whisk it all together until you have a smooth mixture. It should be nicely blended with no lumps.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures all the dry ingredients are evenly distributed, so you don’t get any pockets of spice or leavening agents.
Now, gradually add the dry ingredients to your wet mixture. Stir gently until everything is just combined. Overmixing can lead to tough muffins, so aim for a few streaks of flour remaining.
If you're adding pecans, fold them in gently with a spatula. They add a delightful texture contrast.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. This gives them room to rise without overflowing.
Pop the tin in the oven and bake for about 18-20 minutes. They’re done when a toothpick inserted into the center of a muffin comes out clean.
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them firm up a bit and avoids soggy bottoms.
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