Pumpkin Cornbread Muffins - Recipe - Food For Thought Food Bank
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Cooking tools:
- Muffin tin
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1 cup canned pumpkin puree
- 1 cup low fat milk
- 3 tablespoons honey
- 3 tablespoons sugar
- 2 large eggs
- 1 ¼ cups yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 4 tablespoons unsalted butter, melted
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