I made these muffins today and my taste tester (Ray) assured me they were excellent. (I also had a student tell me the same thing.) The flavor is rich and the texture is just exactly right. They will also make your house smell really good while they are baking.
If you want an extra bit of deliciousness, you could cream a block of cream cheese in your mixer and add a dollop of honey and 1 teaspoon vanilla to make a frosting. However, that is not necessary unless you have a major sweet tooth or have company coming over.
Here’s the recipe. Please let me know if you try it. I always love getting feedback on my honey-sweetened recipes.
We’ll talk again tomorrow.
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg freshly ground if possible
- 2 teaspoons vanilla
- ¼ cup butter softened to room temperature
- 1 cup honey or maple syrup or maple sugar (depending on what you have on hand)
- 1 large egg
- 1 cup canned pumpkin
- 1 cup chopped pecans
- maple sugar for sprinkling
Move oven rack to middle position and preheat to 350 degrees F. Line a standard muffin tin with paper liners; set aside.
In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until combined; set aside.
Using an electric mixer or stand mixer fitted with paddle attachment beat butter on medium until light in color, about 2 minutes. Add honey, egg, vanilla, and pumpkin and beat until combined, about 1 minute. Slowly add flour mixture, and mix until just blended and no flour streaks remain. Fold in pecans.
Scoop batter into muffin cups using a 4-tablespoon scoop (if you don’t have a scoop just distribute batter evenly). Sprinkle a pinch of maple sugar over each muffin cup. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean. Remove muffins from pan and place wire rack to cool. Serve warm or at room temperature.