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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.
Course Breads-Muffins
Cuisine American
Keyword easy muffin recipes
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 24 muffins
Calories 180 kcal
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
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.
Calories: 180 kcal | Carbohydrates: 34 g | Protein: 4 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 22 mg | Sodium: 220 mg | Potassium: 106 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 1180 IU | Vitamin C: 0.4 mg | Calcium: 98 mg | Iron: 1 mg