Pumpkin Cornmeal Muffins

Pumpkin Cornmeal Muffins
Wendell Webber

Makes 12 muffins
preparation
10
minutes
cooking
45
minutes
other
0
minutes

Ingredients

1/2
cup
unsalted butter, softened
3/4
cup
light brown sugar
1/2
cup
milk
4
eggs
1
15-ounce can solid pumpkin
1 1/2
cups
whole-wheat flour
1
cup
yellow cornmeal
2
teaspoons
baking powder
1
teaspoon
baking soda
1
teaspoon
ground cinnamon
1/2
teaspoon
salt
1/4
teaspoon
ground cloves

Directions

  1. Heat oven to 350ºF. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.
  2. In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth.
  3. Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack.
Kay Chun
September 2001

Nutritional Information

  • Per Serving
  • Calories 255
  • Calcium 97 mg
  • Carbohydrate 37 g
  • Cholesterol 92 mg
  • Fat 10 g
  • Fiber 4 g
  • Iron 2 mg
  • Protein 6 mg
  • Sat Fat 6 g
  • Sodium 320 mg
What does this mean? See Nutrition 101.