Pumpkin Cornbread Muffins
I have to admit: I went through a phase of substituting butter with applesauce in all my baked goods back in the eighties and nineties, when I was young (and foolish) and low fat diets were all the rage. I don’t cook that way anymore—thankfully, fat is now deemed acceptable in moderation. But occasionally I’ll stumble upon a baked good that is low fat by happenstance. These muffins, made with canned pumpkin purée, have half the fat of my regular cornbread muffins, yet they’re equally delicious.
Interestingly, if you make them without the spices, you really can’t taste the pumpkin; it’s the autumn spices that bring the pumpkin flavor out. (And yes, I’ve tested this!) So, if you’re looking for a healthier alternative to your standard cornbread recipe, try this recipe and just omit the spices. And if you’re anything like me, this recipe will come in very handy around Thanksgiving. Because, really, what’s more annoying than a half-used can of pumpkin?
Begin by whisking together the pumpkin purée, milk honey, sugar and eggs. In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and spices.
Add the dry ingredients to the pumpkin mixture, along with the melted butter, and mix well.
Spoon the batter into muffin cups — they will be full.
Bake for 20-23 minutes, until the tops are golden and set. Serve warm out of the oven with butter. Enjoy!
Note: You can also bake the batter in a cast iron skillet or 8-inch square pan instead of a muffin tin if you prefer.
Pumpkin Cornbread Muffins
- 1 cup canned pumpkin purée (such as Libby's)
- 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
- Preheat the oven to 400°F. Spray and 12-cup muffin tin generously with nonstick cooking spray or grease with butter.
- 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 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. To reheat leftovers, wrap muffins in aluminum foil and place them in a preheated 350-degree oven until hot. Alternatively, heat individual muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.
- Per serving (12 servings)
- Serving size: 1 muffin
- Calories: 203
- Fat: 5g
- Saturated fat: 3g
- Carbohydrates: 36g
- Sugar: 15g
- Fiber: 2g
- Protein: 4g
- Sodium: 313mg
- Cholesterol: 32mg
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