Pumpkin Cornmeal Muffins
Makes 1 dozen muffins
Time 30 min
These are not overly sweet muffins making them perfect as a snack, but they're at home in a bread basket, too. Swap in your favorite winter squash or even mashed sweet potato for the pumpkin. If using a very sweet squash or sweet potato, adjust the sugar as needed.
Special Diets:
Ingredients
- 1/2 cup cooked, mashed fresh or canned pumpkin
- 2 eggs
- 1/4 cup nonfat plain yogurt
- 1/3 cup canola oil or melted unsalted butter
- 1 1/4 cup yellow cornmeal
- 3/4 cup whole wheat pastry flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
Method
Preheat the oven to 400°F.
Lightly oil a 12-cup muffin tin or line with muffin papers.
In a large bowl, combine pumpkin, eggs, yogurt and oil or butter.
In a separate bowl, combine cornmeal, flour, sugar, baking powder and salt.
Add dry ingredients to the liquid ingredients, stirring just to combine.
Spoon batter into the prepared muffin tin and bake 20 to 25 minutes, until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.
Nutritional Info:
Per serving: 1 muffin, 170 calories (60 from fat), 7g total fat, 0.5g saturated fat, 35mg cholesterol, 230mg sodium, 24g carbohydrates (3g dietary fiber, 5g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup cooked, mashed fresh or canned pumpkin
- 2 eggs
- 1/4 cup nonfat plain yogurt
- 1/3 cup canola oil or melted unsalted butter
- 1 1/4 cup yellow cornmeal
- 3/4 cup whole wheat pastry flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt