Mini Honey Pumpkin Muffins

Preparation Time: 15 minutes

Baking Time: 15–18 minutes

Servings: 24 mini muffins

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1 1/2 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground ginger

• 1/4 tsp salt

• 1/2 cup Honey in the Hollow Bee Farm honey

• 1/2 cup canned pumpkin puree

• 1/4 cup unsweetened applesauce or vegetable oil

• 2 large eggs

• 1 tsp vanilla extract

• 1/4 cup milk (any kind)

• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

3. In a large bowl, whisk together the Honey in the Hollow Bee Farm honey, pumpkin puree, applesauce (or oil), eggs, vanilla extract, and milk until smooth and well combined.

4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix. If desired, fold in the chopped walnuts or pecans.

5. Using a spoon or mini ice cream scoop, fill each muffin cup about 3/4 of the way full with the batter.

6. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature. These muffins are perfect for breakfast, snacks, or as a fall treat!

Nutritional Facts (Per Muffin):

• Calories: 120

• Protein: 2 g

• Carbohydrates: 18 g

• Fat: 4 g

• Fiber: 1 g

• Sugar: 8 g

• Sodium: 75 mg