Meatless Monday: Healthy Pumpkin Muffins

Fall is my favorite season for a lot of reasons, but one of the biggest is because I love the food associated with fall. It’s warm and cozy and delicious.  My family goes a little apple crazy. They always dedicate a weekend to apple picking and then baking apple pies and making homemade apple sauce. Don’t get me wrong, I love my aunt’s homemade apple pies and sauces, but I also love pumpkin. Pumpkin pies, cookies, muffins. Okay, I admit, I haven’t met a pumpkin recipe I don’t like.

I am not much of a baker, but I do pull this pumpkin muffin recipe out several times each fall. These are pretty easy to make, and are great for breakfast or anytime! I plan on making these this weekend as a snack for a road trip I’m taking with my dad.

Ingredients

  • 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 ground nutmeg
  • 1/4 cup butter, softened
  • 3/4 cup honey
  • 1 egg
  • 1 cup pumpkin, packed solidly

Preparation

  • In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
  • Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended.
  • Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Makes 12 servings

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Recipe Source: National Honey Board