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Category: Breakfast

(Updated 1/2/2013)
Pumpkin Cornmeal Muffins


½ cup butter, softened
¾ cup light brown sugar
½ cup milk
4 eggs
1 (15 ounce) can solid pumpkin
1½ cups whole wheat flour
1 cup yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
¼ tsp ground cloves


Preheat oven to 350 degrees F. Lightly coat a 12 cup muffin tin with cooking spray. In a large mixing bowl, beat the butter and brown sugar together on medium speed until light and fluffy. Reduce speed and add the remaining ingredients; beat just until smooth. Spoon the batter evenly into the muffin pans. Bake 25 to 30 minutes. Remove from oven and cool on a wire rack.