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Simone Jones Tyner

Simone Jones Tyner

Food

Honey Pumpkin Muffin Recipe

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Journey and I went to a pumpkin festival at an orchard.  It was my first time visiting a real pumpkin patch and picking my own pumpkins. Since we had so many, Journey asked if we could make pumpkin muffins.  Of course!

Since she doesn’t eat refined sugar, we used honey to sweeten them.  And because I do, I topped mine with a cream cheese frosting.  Both were yummy!

HONEY PUMPKIN MUFFIN RECIPE

Print Recipe
Prep Time 20 mins
Cook Time 17 mins
Course Snack

Ingredients
  

Muffins

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup 1/2 stick unsalted butter, softened
  • 1/2 cup honey
  • 1 egg
  • 1 cup pumpkin puree
  • 1/2 cup chopped toasted walnuts optional

Cream Cheese Icing

  • 1/2 pound cream cheese 1 8 oz package, softened
  • 2 cups sifted confectioners' sugar
  • 1 stick unsalted butter softened
  • 1/2 teaspoon vanilla extract

Instructions
 

Muffins

  • In 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 greased or paper-lined muffin tin. Sprinkle on nuts if desired. (If you are going to add icing, sprinkle on nuts after). Bake at 350°F for 15 to 17 minutes, or until toothpick inserted in center comes out clean.
  • Remove muffins from pan to wire rack. Serve warm or at room temperature.

Cream Cheese Icing

  • Add the butter and cream cheese to a large bowl and use an electric mixer to mix on low speed until smooth.
  • Slowly add the sugar and mix on medium speed until light and fluffy, about 3-5 minutes. Add vanilla and mix for another minute.
  • Wait until muffins have completely cooled before adding the icing or it will melt. Once muffins have cooled, used a rubber spatula to add icing.

Notes

Icing can be stored in an airtight container for up to one week.

Here are some of our pictures from the pumpkin patch:

DSC_0995

photo-95

DSC_1027

DSC_1046

Be Inspired,

TAGS:breakfasteatpumpkin recipesrecipesnack
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Simone Jones Tyner

My name is Simone, and I'm addicted to sharing! On this blog, I share recipes, shopping tips, relationship and parenting advice, a joke, an opinion and just about everything in between. In between sharing, I run an integrated marketing agency where my love of details and straight lines are put to good use. But my most important job is being a wife and mother to a teenaged daughter who still seems to like me—for now anyway.

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Hi, I’m Simone!

Hi, I’m Simone!

My name is Simone, and I'm addicted to sharing! On this blog, you'll get a peek into my personal life sprinkled with work/life balance tips, recipes, relationship and parenting advice, and everything you need to thrive in all areas of life.

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