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 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. Made with canned pumpkin purée, these muffins 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.
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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°F 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.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. See note above for reheating instructions.
- 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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.