Pumpkin Cornmeal Muffins

0110muffin-butter
Photo by Wendell Webber
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  • Makes 12 muffins
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 255 calories
    • Fat 10 g
    • Sat Fat 6 g
    • Cholesterol 92 mg
    • Sodium 320 mg
    • Protein 6 mg
    • Carbohydrate 37 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 97 mg

Ingredients

  1. Check 1/2cup unsalted butter, softened
  2. Check 3/4cup light brown sugar
  3. Check 1/2cup milk
  4. Check 4 eggs
  5. Check 1 15-ounce can solid pumpkin
  6. Check 1 1/2cups whole-wheat flour
  7. Check 1cup yellow cornmeal
  8. Check 2teaspoons baking powder
  9. Check 1teaspoon baking soda
  10. Check 1teaspoon ground cinnamon
  11. Check 1/2teaspoon salt
  12. Check 1/4teaspoon 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.