Yesterday before work I decided—and who knows why it came into my head at 5:30 AM on a Monday morning—that I’d bake a little something to share with my colleagues and pulled this recipe for moist pumpkin muffins out of my stack of those to try. The recipe, and I do apologize because I took it from the Internet but failed to make a note as to where it came from, is interesting because it uses honey and maple syrup as a white sugar substitute. Not having made the muffins before, this was a bit of a gamble but they turned out spectacularly. They were, as the title promised, incredibly moist and not too dessert-like.

If you’re not yet pumpkined-out after this fall, give these a try!

Ingredients

For the muffins:

2 eggs
3/4 cup vegetable oil
3/4 cup honey
1/4 cup maple syrup
2 cups canned pumpkin
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups white wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon cinnamon
1 dash ginger
1 dash allspice
1 dash nutmeg

For the topping:

1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped nuts (I used pecans, but you can use whatever you prefer)

Directions

  1. Preheat oven to 325℉.
  2. Combine eggs, oil, honey, syrup, pumpkin and vanilla and mix well.
  3. Add flour, salt, baking soda, baking powder, cinnamon and other spices to the wet ingredients and blend until just combined.
  4. Line muffin tin with paper liners and fill each cup until ¾ filled.
  5. Mix together the ingredients for the crumble topping. Sprinkle topping onto batter before baking.
  6. Bake at 325℉ for 18 minutes or until a toothpick comes out clean.
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