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Pumpkin Cornbread Muffin Recipe

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This recipe for Pumpkin Cornbread Muffin is from Sobrevilla-Garibay Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup canned pumpkin purée
1 cup low fat milk
1/4 cup plus 2 tablespoons honey
1/4 cup sugar
2 large eggs
1-1/4 cups yellow cornmeal
3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
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

Directions:
Directions:
Preheat the oven to 400°F.
Spray and 12-cup muffin tin with nonstick cooking spray.
In a medium bowl, whisk together the pumpkin purée, 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 18-20 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. To reheat leftovers, wrap muffins in aluminum foil and place them in a preheated 350-degree oven until hot.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 min.
Personal Notes:
Personal Notes:
Once Upon a Chef

Baking time for tan 8x4 loaf pan is about 25 – 30 min.

 

 

 

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