Name: Pumpkin Cornbread Muffins Recipe
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 12
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1 cup low fat milk; ¾ cup honey; ¼ cup sugar; 2 large eggs; 1¼ cups Yellow Cornmeal; ¾ cup all-purpose flour; 1 tbsp baking powder; ½ tsp Baking Soda; ¾ tsp salt; 1 tsp Cinnamon; ¼ tsp nutmeg; ¼ tsp cloves; 4 tbsp unsalted butter

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
1¼cupsyellow cornmeal
¾cupall-purpose flour,spooned into measuring and leveled-off
1tbspbaking powder
½tspBaking Soda
¾tspsalt
1tspCinnamon
¼tspnutmeg
¼tspcloves
4tbspunsalted butter,melted

Instructions

Preheat the oven to 400 degrees F. Spray and 12-cup muffin tin generously with nonstick cooking spray or grease with butter.
In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar and eggs.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.
Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.
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.
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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