Photo: Wendell Webber
Yield
12 muffins

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.

 

How to Make It

Step 1

Heat oven to 350° F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.

Step 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.

Step 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.

Ratings & Reviews