Serves 12
Ingredients
- 1 cup canned pumpkin puree
- 1 cup low fat milk
- 3 tablespoons honey
- 3 tablespoons sugar
- 2 large eggs
- 1 ¼ cups yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a 12-cup muffin tin generously with nonstick cooking spray or grease with butter. In a medium bowl, whisk together the pumpkin puree, milk, honey, sugar and eggs. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices. Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.
- Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20-23 minutes, or until the tops are a golden-orange color and set. Let cool in the pan for about 10 minutes, then serve warm with butter or transfer to a rack to cool completely. Note: These muffins taste best when served warm.