Dolce Mangia
Sweet Eats
Pumpkin Cornbread Muffins

1/2 c unsalted butter, softened

3/4 c light brown sugar

1/2 c milk

4 eggs

15 oz can solid pumpkin

1 1/2 c whole-wheat flour

1 c yellow cornmeal

2 t baking powder

1 t baking soda

1 t ground cinnamon

1/2 t salt

1/4 t ground cloves

 

Heat oven to 350ºF. Line a 12-muffin pan with muffin papers.

 

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. 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.

Time: 45 minutes   Makes: 12

If you are doing a muffin buffet, these are great because they are a healthy choice. No refined white flour or sugar. The pumpkin makes them moist and they freeze well. This recipe came from www.myrecipes.com.

 

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