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Pumpkin Muffins with Cream Cheese Frosting

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2 cups All-purpose flour
1-1/2 teaspoons Ground cinnamon
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Chopped walnuts
1 cup Solid-pack pumpkin
1 cup Beemaid honey
1/4 cup Vegetable oil
2 eggs, At room temperature, slightly beaten
1/4 cup Low-fat buttermilk
1 teaspoon Vanilla extract


In a large bowl, stir together flour, 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 350°F 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. Cream Cheese Frosting: In a small bowl, with electric mixer, beat 8 ounces cream cheese (softened to room temperature) with 1/3 cup honey, until fluffy.
Makes 12 muffins

Cream Cheese Frosting
(Frosting is optional on these muffins. Without it, they are ideal for breakfast; with it, they become a sweet afternoon snack.)

12 oz. cream cheese
1/2 cup (6 oz.) honey
Beat together until smooth.
Makes 48 servings

Source: Recipe courtesy of the National Honey Board