Pumpkin, Yogurt and Honey Muffins

Lynn demonstrates how to make some delicious muffins suitable for breakfast, brunch, or to serve with a meal. 


  • 10 ounces pumpkin puree
  • 2 cups self-rising flour
  • 2 teaspoons baking powder
  •  1 teaspoon ground ginger
  • 1/3 cup honey
  • ½ stick butter, melted (4 Tablespoons)
  • 2/3 cup plain yogurt
  • 3 eggs

Preheat oven to 400°.  Spray a 12 well muffin pan with cooking spray and set aside.

Sift flour, baking powder and ginger into a bowl.  Combine the honey, butter, yogurt and eggs, then add the flour mixture.  Add the pumpkin and mix until just combined.  Portion out into your muffin pan.  It may make more than 12, depending on the size of your muffin pan.  

Bake for 15-25 minutes, or until a toothpick or cake tester comes out clean

Comment on this Recipe

Follow me on:

Lynn's Recipes: October 2012

Click here for a handy Conversion Chart

Please note that this site uses cookies to to make our site work and ensure the best experience.

If you choose not to change your browser settings and continue to use this website, you agree to their use.