These Honey-Sweetened Pumpkin Muffins make the perfect fall breakfast or snack! They are easy to make and use basic ingredients and homemade pumpkin purée. They are sugar-free and one of the best healthy pumpkin recipes you’ll ever make! These delicious muffins are full of flavor and will make pumpkin lovers out of everyone who tries them!
“I am falling in love with autumn, the smell of warm cider, the orange color leaves, pumpkins everywhere, and the crisp breeze.” -Charmaine J. Forde
Muffins are great, period. Everyone in my family, and pretty much everyone I know enjoys muffins, there are a million different ways to make them and a million different ways to eat them. (if you ever want to start a conversation ask people about how they eat their muffins, turns out there is a science to this.)
Plus muffins are a great breakfast, easy snack, and quick dessert, and they pair nicely with almost any meal.
But for some reason, people, myself included just don’t make muffins at home very often. Everyone seems to have this weird idea that muffins are hard to make, that they take too much time, and should be reserved for special occasions or eaten only as treats.
When in actuality most muffin recipes take less than half an hour from start to finish most of the time. They use simple ingredients most of us already have at home, and can easily be whipped up at any time, not to mention they taste way better than anything you’ll find at the grocery store!
And these healthy muffins are no exception! While they do take a little longer to back than most muffins, they still check all the boxes listed above!
They are super easy to make and full of great pumpkin flavor and warm spices which make them perfect for fall!
Why Honey Sweetened?
There are many reasons to use honey in baked goods. It’s a great sugar-free option if you are looking to cut refined sugar. It is also a great sugar replacement since it can easily be used in place of both white sugar and brown sugar in any recipe.
I can’t quite remember why I created this recipe, for some reason we were trying to eat sugar-free or maybe we were just trying to use up some extra honey we had. I honestly haven’t the slightest idea why or how this recipe came about, but I’m glad it did.
These healthy pumpkin muffins taste great you won’t miss the sugar in them at all. And the honey pairs beautifully with pumpkin, it’s a shame really that we don’t use them together more often.
Why should you use raw honey?
I like raw honey because it is less processed than regular honey. Raw honey is only strained, while liquid honey has been heated and processed in other ways.
Raw honey also still contains most of the beneficial nutrients and antioxidants that it naturally contains. Unlike processed honey.
I try to use ingredients that are pure and natural whenever I can, not to mention raw honey has lots of health benefits. You can sub, regularly honey here if you like.
And if you’ve never cooked with raw honey, I would like to encourage you to look into it and give it a try! You’ll be amazed by the rich flavor and texture that raw honey contains!
How to Make Honey-Sweetened Pumpkin Muffins
This batch will make 12 regular-sized muffins, roughly 24+ mini muffins. And about 6 large muffins.
- All-purpose Flour
- Baking Soda
- Ground Cinnamon
- Ground Ginger
- Ground Nutmeg
- OR you can use 1-2 tsp pumpkin pie spice
- Sea Salt
- Melted Raw honey
- Oil- I love avocado oil, as it is super healthy and has a neutral flavor. But you can use olive oil, coconut oil, or any other oil you prefer
- Homemade pumpkin puree or you can use canned (be sure to use pure pumpkin puree NOT pumpkin pie filling)
Preheat the oven to 375F Line a 12-cup muffin tin with muffin liners.
In a small mixing bowl combine dry ingredients, the flour, baking soda, spices, and salt. Mix and set aside.
In a large bowl combine the remaining ingredients, and mix well.
Add the flour mixture, about 1/4 at a time, and mix until it is well combined. Repeat until all the flour has been added.
Divide the batter into the muffin cups, each cup should be about 3/4 of the way full.
Place the muffin pan in the oven and bake for 15-22 min. or until a toothpick comes out clean. Remove the muffins from the tin and allow them to cool on a wire rack for 5-10min. Serve warm topped with butter.
These muffins can be stored in an airtight container or freezer bag at room temperature for up to 3 days. They can also be stored in the fridge where they should last for up to 1-week.
These muffins do have a slightly spongy texture to them because the honey adds more liquid rather than soaking it up like regular sugar. But don’t worry! This is how they are supposed to be, they still taste great and everyone will still love them!
Honey Sweetened Pumpkin Muffin
- 1 2/3 cup all-purpose flour
- 1 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
- 2 eggs
- 1/2 cup +2 tbsp raw honey* melted
- 1/2 cup oil** I use avocado oil
- 1 1/2 cups pumpkin puree homemade or canned
- 1/4 cup milk
- Preheat the oven to 375F Line a 12-cup muffin tin with muffin liners.
- In a small mixing bowl combine dry ingredients, the flour, baking soda, spices, and salt. Mix and set aside.
- In a large mixing bowl combine the remaining ingredients, and mix well.
- Add the flour mixture, about 1/4 at a time, and mix until it is well combined. Repeat until all the flour has been added.
- Divide the batter into the muffin cups, each cup should be about 3/4 of the way full.
- Place the tin in the oven and bake for 15-22 min. or until a toothpick comes out clean.
- Remove the muffins from the tin and allow them to cool on a wire rack for 5-10min. Serve warm topped with butter.