Pumpkin Cornbread Muffins Recipe

Pumpkin Cornbread Muffins Recipe
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Photos of Pumpkin Cornbread Muffins Recipe

How To Make Pumpkin Cornbread Muffins

Infused with pumpkin puree and some warm and comforting spices, these cornbread muffins may have less fat than usual but they’re just as tasty.

Preparation: 20 minutes
Cooking: 23 minutes
Total: 43 minutes

Serves:

Ingredients

  • 1cupcanned pumpkin purée
  • 1cuplow fat milk
  • ¾cuphoney,(plus 2 tbsp)
  • ¼cupsugar
  • 2largeeggs
  • cupsyellow cornmeal
  • ¾cupall-purpose flour,spooned into measuring and leveled-off
  • 1tbspbaking powder
  • ½tspBaking Soda
  • ¾tspsalt
  • 1tspCinnamon
  • ¼tspnutmeg
  • ¼tspcloves
  • 4tbspunsalted butter,melted

Instructions

  1. Preheat the oven to 400 degrees F. Spray and 12-cup muffin tin generously with nonstick cooking spray or grease with butter.

  2. In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar and eggs.

  3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.

  4. Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.

  5. Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20 to 23 minutes, or until the tops are a golden-orange color and set.

  6. Let cool in the pan for about 10 minutes, then serve warm with butter or transfer to a rack to cool completely.

Nutrition

  • Calories: 232.30kcal
  • Fat: 5.27g
  • Saturated Fat: 2.91g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 1.44g
  • Polyunsaturated Fat: 0.48g
  • Carbohydrates: 43.81g
  • Fiber: 1.62g
  • Sugar: 23.61g
  • Protein: 4.05g
  • Cholesterol: 42.19mg
  • Sodium: 244.14mg
  • Calcium: 126.77mg
  • Potassium: 129.49mg
  • Iron: 1.76mg
  • Vitamin A: 218.18µg
  • Vitamin C: 0.97mg
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