Pumpkin Cornbread Muffins
Make these tasty pumpkin cornbread muffins as a special snack or to pair with a hearty soup or chili. We love this fun spin on pumpkin cornbread!
Servings: 18 muffins
Calories: 116kcal
Equipment
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter melted and slightly cooled
- 1 cup pumpkin puree
Instructions
- Line a muffin tin with paper liners and spray the inside of the liners with cooking spray. Set aside.
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking poweder, pumpkin pie spice, and salt.
- In a small bowl, whisk together the egg, milk, and melted butter.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Mix until the batter is wet.
- Fold in the pumpkin.
- Scoop the pumpkin cornbread muffin batter into the prepared muffin tin.
- Fill each muffin cup 3/4 full.
- Bake for 20 minutes.
- Let mufffins cool for 5 minutes in the tin and then transfer muffins to a cooling rack.
- Store cooled muffins in an air-tight container at room temperature, up to 3 days.
Notes
- White whole wheat flour may be used in place of the all-purpose flour.
- Muffins may be frozen up to 3 months.
Nutrition
Serving: 1muffin | Calories: 116kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 243mg | Fiber: 1g | Sugar: 7g