RECIPES

Pumpkin Cornmeal Muffins

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 (Wendell Webber)

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  • Servings

    12

Worthy of a special occasion.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar
  • 1/2 Cup milk
  • 4 eggs
  • 1 15-ounce can solid pumpkin
  • 1 1/2 Cup whole-wheat flour
  • 1 Cup yellow cornmeal
  • 2 Teaspoon baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground cloves

Preparation

Step 1

  • Heat oven to 350° F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray.

Step 2

  • In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or just until smooth.

Step 3

  • Spoon the batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack.