Honey Pumpkin Cornbread Muffins
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.64 out of 5 stars
(22)
Ingredients
12 servings
- 1 1/4 cups yellow cornmeal
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- pinch nutmeg
- 1/2 teaspoon salt
- 3/4 cup canned pumpkin
- 1 egg, slightly beaten
- 1 cup unsweetened almond milk (or milk of choice)
- 1/3 cup honey
- 2 tablespoons melted butter or coconut oil
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Preparation
Step 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.
Step 2
In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together.
Step 3
In a separate large bowl, stir together pumpkin, egg, almond milk, honey and melted butter.
Step 4
Add dry ingredients to wet ingredients and stir until just combined. Divide batter evenly into muffin tins.
Step 5
Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.
Step 6
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