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Pumpkin Cornmeal Muffins

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. 

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

Nutrition 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

How to Make It

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

  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.

  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.