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Pumpkin Cupcakes

Pumpkin Cupcakes


  • 2 cups all-purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. Pacific Natural Sea Salt, Fine
  • 1/2 cup chopped walnuts (optional)
  • 1 cup solid-pack pumpkin
  • 1 cup New Zealand Multiflora Honey
  • 1/4 cup oil (vegetable, coconut, etc.)
  • 2 eggs at room temperature, slightly beaten
  • 1/4 cup low-fat buttermilk
  • 1 tsp. vanilla extract



Preheat oven to 350°F

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 3/4 of the way full. 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 a 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 an electric mixer, beat 8 ounces cream cheese (softened to room temperature) with 1/3 cup honey, until fluffy.

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