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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A really good breakfast (or snack) muffin. The cornmeal adds a different texture. I made these for a Thanksgiving brunch (with dinner served late in the day) one year and they disappeared! Ingredients:
1/2 cup unsalted butter, softened |
3/4 cup light brown sugar |
1/2 cup milk |
4 eggs |
1 (15 ounce) can solid-pack pumpkin |
1 1/2 cups whole wheat flour |
1 cup yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
Directions:
1. Heat oven to 350F.
2. Lightly coat muffin tins with vegetable cooking spray.
3. In a large bowl, beat the butter and brown sugar until light and fluffy.
4. Add the remaining ingredients and beat until smooth.
5. Spoon the batter into the muffin pans.
6. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
7. Cool on a wire rack.
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