Pumpkin Cornbread Muffins
TESTED & PERFECTED RECIPE - Made with pumpkin, these pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.onceuponachef.com.
Cooking tools:
- Muffin tin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Nonstick cooking spray
- Cooling rack
- Microwave
- Aluminum foil
- Airtight container
- Pastry brush
Ingredients
- 1 cup canned pumpkin purée, (such as Libby's)
- 1 cup low-fat milk
- ¼ cup + 2 tablespoons honey
- ¼ cup sugar
- 2 large eggs
- 1¼ cups yellow cornmeal
- ¾ cup all-purpose flour, (spooned into measuring cup and leveled-off)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, (melted and cooled slightly)
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