Description
Delight in the flavors of fall with these Pumpkin Cornbread Muffins. Moist and slightly sweet, these muffins are perfect for breakfast or as a snack. The combination of pumpkin puree and warm spices gives them a cozy, seasonal twist.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons vegetable oil
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In another bowl, whisk pumpkin puree, eggs, milk, melted butter, and vegetable oil until smooth.
- Combine mixtures: Pour wet ingredients into the dry ingredients and gently stir until just combined.
- Fill muffin cups: Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake: Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Enjoy with honey or butter.
- Store leftovers in an airtight container for up to 3 days or freeze for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
