Pumpkin Cornbread Muffins

• Vegetarian

• Produce

  • 3/4 cup Pumpkin puree, canned

• Refrigerated

  • 1 Egg

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1 1/4 cups Cornmeal, yellow
  • 1/2 tsp Salt
  • 1 cup Whole wheat flour, white

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil

• Dairy

  • 1 cup Milk

Found on blessthismessplease.com

Description

Ingredients

• 1¼ cups yellow cornmeal
• 1 cup white whole wheat flour (all-purpose flour works too)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup canned pumpkin puree
• 1 egg
• 1 cup milk (cows milk or unsweetened almond both work)
• ⅓ cup honey
• 2 tablespoons melted butter or coconut oil

Directions

• Preheat the oven to 400 degrees and grease a 12-cup muffin tin well.
• In a large bowl add the cornmeal, flour, baking powder, cinnamon, and salt. Whisk to combine. In a small bowl add the pumpkin puree, egg, milk, honey, and melted butter. Whisk to combine. Add the wet ingredient to the dry ingredient and stir until the mixture just starts to come together. Dont over mix.
• Divide the batter evenly between the 12 muffin tins. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes. Let the muffins cool for 5 minutes in the pan before removing. Serve warm with additional honey or honey butter.