Pumpkin Muffins


  • 1 cup Sue Bee® Honey
  • 1 teaspoon vanilla extract
  • 1/4 cup low-fat buttermilk
  • 2 eggs, at room temperature, slightly beaten
  • 1/4 cup vegetable oil
  • 1 cup solid-pack pumpkin
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • cooked pumpkin seeds, for garnishing (optional)


  • Preheat oven to 350F.
  • Line a muffin pan with 12 paper muffin cups.
  • In a large bowl, stir together flour, cinnamon, baking soda and salt.
  • Stir in walnuts.
  • Set aside.
  • In a separate bowl, Sue Bee® honey, blend pumpkin, 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.
  • Top with cream cheese frosting and sprinkle with pumpkin seeds, if desired.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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