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

Hooptwin's Review

Hooptwin
October 11, 2012
SO moist and not super sweet. We made 12 jumbo muffins from the recipe. I would up the spices a little next time, but will definitely be making these again!

dena9472's Review

Podec4
November 23, 2011
Very good recipe. Nice texture with the cornmeal, and I like that it's not too sweet. Great for breakfast or a snack!

Podec4's Review

Purduekel
January 09, 2010
This would be great for a Thanksgiving or Christmas meal. These muffins would compliment a pork dish well also. Might increase the spices a bit in the future.

Purduekel's Review

swhank
January 04, 2009
Delicious!!! I had extra pumpkin to use up and made three different types of pumpkin muffins, these were by far the best!

DIA2SYD's Review

DIA2SYD
December 23, 2008
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.

swhank's Review

dena9472
November 15, 2008
I'm not a fan of pumpkin and made these for a seasonal brunch. Ended up loving them and so did my guests.