Pumpkin Cornbread Muffins
, Makes 12 muffins
Tender, lightly sweet cornbread muffins with pumpkin and warm spice, sweetened with maple syrup.
| prepPreheat oven to 400°F / 200°C | |||||
| prepSpray a 12-cup muffin tin generously with nonstick cooking spray | |||||
| 185 g canned pumpkin (unsweetened) | Whisk wet ingredients | Mix wet into dry until just combined | Divide into muffin tin | Bake 400°F / 200°C, 15-16 min | Cool 10 min in tin, serve warm |
| 180 ml low-fat milk (or dairy-free milk) | |||||
| 160 ml maple syrup | |||||
| 2 large eggs | |||||
| 30 g unsalted butter, melted and cooled | |||||
| 160 g yellow cornmeal (coarse) | Whisk dry ingredients | ||||
| 125 g all purpose flour (or gluten-free flour mix) | |||||
| 3 1/2 teaspoons baking powder | |||||
| 1 teaspoon kosher salt | |||||
| 1/2 teaspoon pumpkin pie spice | |||||
| 1/2 teaspoon cinnamon | |||||
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