My love of pumpkin this year knows no boundaries. I just can't get enough.
Pumpkin Cornbread Muffins
1 1/2 cups yellow or white cornmeal (I used stone ground)
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 tbs baking powder
1/4 cup sugar
1 tsp apple pie spice (or a combo of 1/2 cinnamon and 1/2 nutmeg)
1 tsp salt
3 tbs canola oil (you can also use corn or vegetable oil)
3/4 cup pureed pumpkin (you can use canned pumpkin too)
1 1/2 cups low-fat milk
Preheat oven to 350ºF. Spray a 12-cup standard muffin tin with cooking spray.
In a small mixing bowl, combine the cornmeal, flours, baking powder, sugar, cinnamon, nutmeg, and salt. Mix well to remove any lumps, sifting if necessary.
Beat the egg lightly in a mixing bowl. Add the oil, pumpkin, and milk to the egg and beat together until well-combined.
Gently mix the dry ingredients into the wet ingredients, stirring just until combined. Some lumps may remain; this is okay.
Divide the mixture evenly among the 12 muffin cups.
Bake at 350ºF for 20-25 minutes, checking at 20 minutes to see if they are done. They will be done when a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for 10 minutes before removing. Serve warm or at room temperature.
Makes 12 muffins.
*This recipe has been modified from the original that I found on Kidscuisine*
**For more pumpkin ideas, please visit Life as Mom**
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