Pumpkin Cornmeal Muffins

By Bostoncook

Ingredients

• 1/2 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup milk
• 4 eggs
• 1 can pumpkin
• 1 1/2 cups whole wheat flour
• 1 cup cornmeal
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp cloves

Details

Servings 12

Preparation

Step 1

1. Heat oven to 350F. Lightly coat muffin tins with vegetable cooking spray.

2. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the remaining ingredients and beat until smooth. Spoon the batter into the muffin pans.

3. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

Yum! Used 3 tbsp butter, 5 tbsp buttermilk, 2 eggs and 1/2 cup eggbeaters, and KA white whole wheat flour. Prepared the traditional way - mixing wet and dry separately, then together. Accidentally left out the milk, but they were fine. Would use the milk next time, but not necessary. Also topped with cinnamon chips just before baking. Very, very good.