Pumpkin Honey Crunch Muffins

pumpkin honey crunch muffins

Fall has fallen, a fact that I’m hesitant to admit, but a reality that cannot be escaped. Seattle is dark in the mornings, and soon I’ll be thinking of myself as a brave urban warrior for running in the pitch-black morning hours, until I’m reminded that it’s actually 7am and there are a bunch of other folks out running to because – for the love of all things holy – you have to get outside, even when the outdoors are clearly trying to encourage otherwise.


All that being said – there *are* things about fall I love – cozy weekends at home, listening to rain when I fall asleep, sweaters, and of course – we all know what’s coming next – pumpkins, squash, cinnamon-y things, and the opportunity to binge on Halloween candy.


Pumpkin Honey Crunch Muffins are my first big-toe dip in to fall flavors, and it was a good start indeed. The muffins are all you want them to be – a little sweet, a little fall-flavored spicy, light in texture with an almond crunch.



As Streusel noted in her last post, we spent a weekend at the Tastemaker’s Conference – we had a great time, and I have to acknowledge of one of the presenters, Brooke Lark. Her food photography workshop was excellent, and she was exceptionally generous with advice. I came straight home and bought the camera she recommended, and feel so motivated and enthusiastic. So many thanks for such helpful guidance from an extremely talented photographer.


Now, let’s make some muffins!


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Pumpkin Honey Crunch Muffins

  • Author: Strudel
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x



  • 1/3 cup honey
  • 1 stick unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • 1/2 cup sliced honey roasted almonds


streusel topping

  • 1/4 c. all-purpose flour
  • 1/4 c. brown sugar
  • 2 tablespoons oil
  • 1/4 cup slivered honey roasted almonds


Preheat the oven to 350°. Spray a 12-cup muffin tin with cooking spray and set aside.

In a small bowl, make the streusel by mixing together the flour and sugar. Add in the oil, one tablespoon at a time, and mix with the fork until the streusel becomes crumbly and looks a bit like wet sand. Stir in the almonds, and set aside.

In a medium bowl, mix the flour with the baking powder, spices, and salt. Set aside.

In the bowl of a stand mixter, beat the butter with the sugar and honey until fluffy, about 5 minutes. Keeping the mixer running on low speed, add the eggs one at a time , beating each until fully incorporated, scraping down the sides as needed. Add in the pumpkin and vanilla until mix until blended. MIx the flour mixture in 2 batches, alternating with the milk, and stirring until just combined. Stir in the almonds.

Spoon the batter into the prepared muffin tin and sprinkle with the streusel topping.

Bake the muffins until the tops are golden and a toothpick inserted in the center comes out clean, about 30 minutes.

Remove from the oven, and Let the muffins cool for 5 minutes, before turning them out onto a rack and cooling for another 10 minutes before serving.


I used the roasted, sliced honey almonds from Trader Joes, but if you don’t have those available, I’m sure this will be equally delicious with regular sliced almonds.

  • Category: breakfast, brunch

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