Pumpkin Cornmeal Muffins

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

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Nutritional Information

Amount per serving
  • Calcium: 97mg
  • Calories: 255
  • Calories from fat: 0%
  • Carbohydrate: 37g
  • Cholesterol: 92mg
  • Fat: 10g
  • Fiber: 4g
  • Iron: 2mg
  • Protein: 6mg
  • Saturated fat: 6g
  • Sodium: 320mg

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

  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.
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