Honey Pumpkin Cornbread Muffins
Soft, tender moist delicious sweet honey pumpkin cornbread muffins are perfect for breakfast, side dish or anytime you’re craving some delicious cornbread.
Servings 24 muffins
Calories 180kcal
Ingredients
- 1 cups cornmeal
- 3 cups all-purpose flour
- 1 ⅓ cups Honey Granules
- 2 Tablespoons baking powder
- 1 teaspoons salt
- ⅔ cup pumpkin puree
- ¼ cup unsalted butter melted
- 2 eggs beaten
- 2 ½ cups whole milk
Instructions
- Preheat oven to 400 degrees and grease a 12 cup muffin tin.
- In a large mixing bowl, stir the cornmeal, flour, Tate+Lyle Honey Granules, baking powder and salt.
- In a separate bowl, mix together the pureed pumpkin, melted butter, beaten eggs and milk.
- Pour the wet ingredients into the dry ingredients stirring just until moistened.
- Pour the batter into the greased muffin tin filling each about 2/3 full.
- Bake at 400 degrees for 15 minutes or until golden.
- Remove from oven, serve warm with butter or honey or simply plain.
Nutrition
Calories: 180kcal | Carbohydrates: 34g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 220mg | Potassium: 106mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1180IU | Vitamin C: 0.4mg | Calcium: 98mg | Iron: 1mg
