Pumpkin Cornbread Muffins

Ingredients

• Pumpkin

  Canned, without salt

  1 cup or 245g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Honey

  ⅜ cup or 127g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Cornmeal

  Whole-grain, yellow

  1 ¼ cup or 153g

• Wheat flour

  White, all-purpose, unenriched

  ¾ cup or 94g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Salt

  Table

  ¾ tsp or 5g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Butter

  Unsalted

  4 tbsp or 57g

Directions

1. Preheat the oven to 400F. Spray and 12-cup muffin tin generously with nonstick cooking spray or grease with butter.
2. In a medium bowl, whisk together the pumpkin puree, 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 20-23 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.
6. Note: These muffins taste best when served warm. To reheat leftovers, wrap muffins in aluminum foil and place them in a preheated 350-degree oven until hot. Alternatively, heat individual muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.
7. Recipe by: Jennifer Segal (source: https://www.onceuponachef.com/recipes/pumpkin-cornbread-muffins.html)

Similar Foods

• Pumpkin Cornbread
• Flourless Vegan Pumpkin Muffins
• Pumpkin Spice Breakfast Muffins
• Cornbread Pudding