Honey Pumpkin Cornbread Muffins

Tony is here ( Minnesota ) visiting me before we head out to Chicago for a few weeks. He is going to help me look for apartments so that I can potentially make a be active to the airy city ! I ’ thousand beyond excite, but I in truth need to find a great spot with a decent kitchen, so fingers crossed .
Since I know that I ’ ll be gone from my kitchen for a few weeks, I need to get caught up on recipe development. That means that piles of cookies, ALL THE THINGS pumpkin and of course, lots of muffins .
I made these a few days ago and could not get enough. Tony taste tested all of the batches and decided this one was the best.

In fact I ’ ve been seeing him sneak into the kitchen at night and butter a muffin astir. Can ’ thymine blame him because these are seriously delicious, super damp, a tip of pumpkin flavor and a bantam bit angelic. It ’ s about soup season and I CAN NOT wait to bake up a batch to match with my sweetly potato, black bean and quinoa chili. Mmmm hmmm .

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Ingredients in pumpkin cornbread muffins

These delicious, goodly pumpkin cornbread muffins are naturally sweetened with honey and incredibly slowly to make. here ’ s what you ’ ll need :

• Yellow cornmeal: these muffins are made up of a mix of flour & cornmeal to give them that true cornbread texture and flavor.
• Whole wheat pastry flour: I love baking with whole wheat pastry flour because it keep these muffins super fluffy and adds a boost of whole grains. You can also use white whole wheat flour.
• Baking powder & salt: to help these cornbread muffins bake up properly.
• Cozy spices: we’re adding cinnamon and a pinch of nutmeg for that delicious pumpkin spice flavor.
• Pumpkin puree: feel free to use canned pumpkin puree or make your own with this tutorial! Pumpkin puree gives these muffins a boost of moisture and delicious pumpkin flavor.
• Egg: you’ll need 1 egg in this recipe to give these muffins the right texture.
• Almond milk: I like to use a regular unsweetened almond milk but feel free to use any milk you’d like.
• Honey: we’re naturally sweetening these muffins with some honey. Honey + cornbread = the best flavor combination!
• Butter: you’ll want to use melted butter or coconut oil for moisture in these muffins.

How to make pumpkin cornbread muffins

1. Preheat oven to 400 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with paper liners. I always spray the inside of the liners so that it ensures the muffins do not stick.
2. In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together.
3. In a separate large bowl, stir together pumpkin, egg, almond milk, honey and melted butter.
4. Add dry ingredients to wet ingredients and stir until just combined. Divide batter evenly into muffin tins.
5. Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.

Freezer-friendly pumpkin cornbread muffins

These healthy pumpkin cornbread muffins are freezer-friendly ! Simply wrap muffins individually in freezer-safe bags or store them in a big deep-freeze pocket. When you ’ re fix to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature .

What to serve with pumpkin cornbread muffins

These healthy pumpkin cornbread muffins make a delicious bite on their own and are even better at a side to your darling fall dinners. hera ’ s what I suggest :
I hope you love these easy beloved pumpkin cornbread muffins ! If you make them be indisputable to leave a gossip and a rate sol I know how you liked them. Enjoy, xo !

Honey Pumpkin Cornbread Muffins

4.69

from

16

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Print Recipe

Prep Time

10

minutes

Cook Time

15

minutes

Total Time

25

minutes

Serves

12

Amazing, healthy pumpkin cornbread muffins naturally sweetened with honey. These easy pumpkin cornbread muffins are fabulously downy and have hints of pumpkin spice in every bite. Perfect with a warm bowling ball of chili in the fall !

Ingredients

• 1 1/4
  cups
  jaundiced cornmeal
• 1
  cup
  unharmed pale yellow pastry flour

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• 2
  teaspoons
  baking powder
• 1
  teaspoon
  cinnamon
• crimp
  nutmeg
• 1/2
  teaspoon
  salt
• 3/4
  cup
  canned pumpkin
• 1
  egg, slenderly beaten
• 1
  cup
  unsweetened almond milk
• 1/3
  cup
  honey
• 2
  tablespoons
  melted butter or coconut petroleum

Instructions

1. Preheat oven to 400 degrees F. Grease 12 cup muffin tin with nonstick cook atomizer or line with paper liners. I always spray the inside of the liners so that it ensures the muffins do not stick .
2. In a bombastic roll, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together .
3. In a branch large bowl, stir together pumpkin, egg, almond milk, honey and melted butter .
4. Add dry ingredients to wet ingredients and arouse until fair combined. Divide clobber evenly into muffin tins .
5. Bake for 15-18 minutes or until a toothpick comes out clean and jerk or with precisely a few crumb attached. Makes 12 muffins .

Recipe Notes

To freeze: wrap muffins individually in freezer-safe bags or store them in a large deep-freeze bag. When you ’ re ready to enjoy them, reheat for 30-45 seconds in the microwave or merely thaw them at board temperature .
nutrition

Servings:

12 muffins

Serving size :

1 muffin

Calories : 141kcal adipose tissue : 3.2g Carbohydrates : 26.6g

Fiber : 2.6g boodle : 7.7g protein : 2.8g

reservoir : https://nutritionline.net
Category : Healthy