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Pumpkin Cornmeal Muffins

Pumpkin Cornmeal Muffins
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Makes 12 muffins| Hands-On Time: | Total Time:


  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/2 cup milk
  • eggs
  • 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


  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 October, 2001

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 .

Quick Tip

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.