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Harvest Pumpkin Muffins


1½ Cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
¼ tsp salt
1½ tsp Aunt Patty’s Organic Ground Cinnamon
½ tsp Aunt Patty’s Organic Ground Ginger
¼ tsp Aunt Patty’s Organic Ground Nutmeg
¼ Cup (½ stick) softened butter
¾ Cup GloryBee Organic Clover Blossom Honey
1 egg
1 Cup solid pack pumpkin (or pumpkin puree)
1 Cup chopped walnuts


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

Recipe compliments of the National Honey Board

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