Pumpkin Cornmeal Muffins
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
- Heat oven to 350ºF. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.
- 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.
- 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.
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
A hard-boiled egg in its shell will twirl freely when spun on its side. A raw egg will wobble.
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