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Prep Time 20 mins
Cook Time 17 mins
Course Snack



  • 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



  • 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.


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