Perfect Pumpkin Muffins

Pumpkin Muffins (adapted from Local Matters: my changes in red)


2 1/4 C All purpose flour (2 1/4 C White Whole Wheat Flour- better texture without compromising whole grains)

2 tsp. baking powder

1/4 tsp. baking soda (necessary with the acidity of the honey)

1 1/2 tsp. cinnamon

1 tsp. nutmeg (pinch: I don’t like nutmeg)

1/2 tsp. cloves (pinch: nor do I like cloves)

1/4 tsp. salt

2 C sugar (1 2/3 C local honey)

1 C canola oil (1 C unsweetened applesauce)

3 large eggs

1 15-ounce can pumpkin




1. Heat oven to 325 degrees ((original recipe at 350, but honey browns quickly). Line muffin tins with paper liners and spray lightly with canola oil spray.


2. Mix dry ingredients in medium bowl. Mix wet ingredients in large bowl.


  3. Incorporate the dry ingredients into the wet in 2 batches. Mix until just incorporated.


4. (optional) Add chopped pecans and/or dark chocolate chips for variety.


5. Fill muffin tins 3/4 full.


6. Bake at 325 for 20-25 minutes for regular sized mffins and ~15 mins. for mini muffins. Makes 24 regular or 48 mini.


7. Enjoy!

Umm... clearly I had to try one 🙂

Regular sized too


It made so many, I plan to freeze some for later! YUMM!


What are your pumpkin plans for the fall?

Have you baked anything tasty lately?

Nutrition Facts: 1 regular sized muffin: calories 129, calories from fat 8, total fat 1g, sat. fat 0, trans fat 0, cholesterol 26mg, sodium 88mg, total carbs 30g, dietary fiber 2g, sugars 21g, protein 3g. Daily values: vitamin A 55%, vitamin C 2%, calcium 4%, iron 5%  (generated from

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