Pumpkin muffins with honey and nuts
Prep time
Cook time
Total time
Recipe type: Dessert, Breakfast & Snack
Serves: 6-10 muffins
  • 100 g butter, room temperature
  • 50 g honey
  • 100 g cane sugar
  • 2 eggs
  • 250 ml pumpkin puree
  • 130 g all purpose flour
  • 70 g oatmeal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2½ tsp mixed spice
  • coarsely chopped nuts (ie. almonds and walnuts)
  1. Preheat the oven to 175 °C.
  2. Line the muffin tin with paper muffin cups.
  3. In a bowl, beat together butter, honey and sugar. Add the eggs one at a time, beating well after each addition, and continue beating until fluffy. Add pumpkin puree.
  4. In another bowel, mix flour with oatmeal, baking powder, baking soda, salt and mixed spice.
  5. Fill the muffin cups about 1 cm bellow the edge and sprinkle with nuts.
  6. Bake for 20-25 minutes until baked through. You can try it with a wooden skewer - it has to come out clean.
  7. Leave the muffins to cool for about 10 minutes in a tin, than let cool completely on a rack.
  8. Keep in a fridge.
This recipe is also great as a pumpkin bread - thos amount is for one loaf tin. Bake for about 35-40 minutes.
Recipe by quark and jam at http://quarkandjam.hubacek.uk/pumpkin-muffins-with-honey-and-nuts/