Pumpkin Cornmeal Muffins

Pumpkin Cornmeal Muffins Recipe
Photo: Wendell Webber
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.

 

Yield:

12 muffins

Recipe from

Real Simple

Nutritional Information

Calcium 97 mg
Calories 255
Caloriesfromfat 0 %
Carbohydrate 37 g
Cholesterol 92 mg
Fat 10 g
Fiber 4 g
Iron 2 mg
Protein 6 mg
Satfat 6 g
Sodium 320 mg

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

Preparation

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.

Note:

Kay Chun,

October 2001
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