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Pumpkin Cornmeal Muffins

Wendell Webber
Makes 12 muffins Hands-On Time: 10m Total Time: 45m

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.
By Kay Chun,  October 2001
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Quick Tip

A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.

Nutritional Information

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

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