What makes this recipe healthier than other recipes is using honey instead of sugar. Honey is better than sugar because it's more natural, or so the Internet says. I'm definitely not complaining. Honey is delicious and a lot of fun to photograph.
Yep. I just couldn't stop snapping the pictures as Ryan poured the honey out of the measuring cup. It's a crazy substance!
I love pumpkin recipes because it turns the batter this lovely warm orange color. It's not a color you see every time you bake something, unless you're always baking pumpkin things. Which wouldn't be such a terribly way to live, now that I think about it. Mmmmm, pumpkin!
Healthy Pumpkin Muffins
makes 12 normal-sized muffins
1 1/2 cups all-purpose flour
1 1/2 tsps baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 cup butter, softened
3/4 cup honey
1 cup pumpkin, packed solidly
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 muffin tin/cups, leaving a little space at the top (so about 3/4 of the way full). Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Remove from pan to wire rack. Eat when you can comfortably stand the heat :)
The rest of the morning, the apartment smelled of warm pumpkin and it was amazing, especially since today was another gorgeous autumn day. This fall has been so mild for Utah, most of the days have been in the 60s! I am definitely not complaining, but whenever Utah wants to bring on the snow I am certainly ready for that. Snow and the holidays are an absolute MUST.
Enjoy the muffins and happy Sunday!