Pumpkin Muffins with Honey Cream Cheese Frosting


2 cups all purpose flour
1 and 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts
1 cup solid pack pumpkin
1 cup honey
1/4 cup canola oil
2 eggs, at room temperature, slightly beaten
1/4 cup low fat butter milk
1 tsp vanilla extract
Frosting is optional on these muffins. Without it, they are ideal for breakfast, with frosting they become a sweet snack.
  • In a large bowl, stir together four, cinnamon, baking soda and salt.
  • Stir in walnuts.
  • In a¬†separate¬†bowl, blend pumpkin, honey oil, eggs, buttermilk and vanilla until smooth.
  • Pour pumpkin mixture over dry ingredients.
  • Stir just until mixed.
  • Spoon batter into paper lined muffin cups, filling each to just below the rim.
  • Bake at 35o degrees for about 25 minutes or until a toothpick inserted near the center of muffins comes out clean.
  • Let pan cool on rack for 5 minutes.
  • Remove muffins from pan and let cool on rack completely.
  • frost with cream cheese frosting if desired.
  • For the cream cheese frosting: In a small bowl with an electric mixture, beat 8 oz of cream cheese 9 softened at room temperature) with 1/3 cup of honey until fluffy.




20 min


25 min


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