Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Real Simple October 2001

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Credit: Wendell Webber

Recipe Summary test

Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

calcium 97mg; 255 calories; carbohydrates 37g; cholesterol 92mg; fat 10g; fiber 4g; iron 2mg; protein 6mg; saturated fat 6g; sodium 320mg.
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