Honey Pumpkin Cornbread Muffins
Amazing, healthy pumpkin cornbread muffins naturally sweetened with honey. These easy pumpkin cornbread muffins are incredibly fluffy and have hints of pumpkin spice in every bite. Perfect with a warm bowl of chili in the fall!
Servings 12 muffins
Calories 141cal
Ingredients
- 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
Instructions
- 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.
- In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together.
- In a separate large bowl, stir together pumpkin, egg, almond milk, honey and melted butter.
- Add dry ingredients to wet ingredients and stir until just combined. Divide batter evenly into muffin tins.
- Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.
Notes
To freeze: wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Nutrition
Serving: 1muffin | Calories: 141cal | Carbohydrates: 26.6g | Protein: 2.8g | Fat: 3.2g | Fiber: 2.6g | Sugar: 7.7g