|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These muffins are sweetened with brown sugar, but if you'd like a less sweet muffin to go with chili or beans, feel free to cut back on the sugar.
These muffins are moist and delicious. Try them with simple maple butter or a cream cheese spread.
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons light brown sugar (packed)
- 1 large egg
- 3/4 cup milk
- 1 cup canned or fresh pumpkin puree
- 2 tablespoons butter (melted)
Heat oven to 375 F. Grease and flour 12 muffin cups.
Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.
Bake for 18 to 20 minutes.