Recipe developed by: Renée Kohlman from Sweetsugarbean
Full of warm, aromatic spices, these Pumpkin Spice Honey Mustard Muffins are moist and delicious. With a couple of secret ingredients and the perfect amount of chocolate chips, they’re sure to become one of your favourite muffins to bake (and to eat!).
Preheat the oven to 350°F. Place the rack in the centre of the oven. Line a muffin pan with papers.
Whisk together the eggs, pumpkin purée, brown sugar, oil, apple juice, honey mustard and vanilla in a large bowl until smooth. In another large bowl, stir together the flour, oats, baking powder, baking soda, salt, spices, and mustard powder. Stir in the chocolate chips. Add these wet ingredients to the dry ingredients and stir just until incorporated. Scoop into the muffin cups so they’re close to being full and sprinkle with more chocolate chips.
Bake for 18–22 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre of a muffin comes out clean. Let the muffins cool in the pan on a wire rack for about 5 minutes, then remove the muffins from the pan and let cool completely on the rack. The muffins keep well in an airtight container for up to 3 days on the counter, or can be frozen for up to 2 months.
Serving Size 1 muffin
Servings 12
- Amount Per Serving
- Calories 260
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Cholesterol 30mg10%
- Sodium 230mg10%
- Potassium 104mg3%
- Total Carbohydrate 36g12%
- Dietary Fiber 2g8%
- Sugars 19g
- Protein 104g208%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F. Place the rack in the centre of the oven. Line a muffin pan with papers.
Whisk together the eggs, pumpkin purée, brown sugar, oil, apple juice, honey mustard and vanilla in a large bowl until smooth. In another large bowl, stir together the flour, oats, baking powder, baking soda, salt, spices, and mustard powder. Stir in the chocolate chips. Add these wet ingredients to the dry ingredients and stir just until incorporated. Scoop into the muffin cups so they’re close to being full and sprinkle with more chocolate chips.
Bake for 18–22 minutes, until the tops spring back when lightly touched and a toothpick inserted in the centre of a muffin comes out clean. Let the muffins cool in the pan on a wire rack for about 5 minutes, then remove the muffins from the pan and let cool completely on the rack. The muffins keep well in an airtight container for up to 3 days on the counter, or can be frozen for up to 2 months.