The combination of whole wheat flour and cornmeal makes these sweet pumpkin muffins hearty, satisfying, and ideal for serving with a holiday brunch or dinner.
1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup milk
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
How to Make It
Heat oven to 350° F. 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.
These muffins are so simple and so delicious. They were quick and easy to make, and I like that it is wheat flour and cornmeal instead of the usul white flower. They are not too sweet, making them perfect for any time of the day! I got 18 muffins from this recipe.