Pumpkin Cornbread Muffins

By msweeney

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp pumpkin pie spice*
• 1/2 tsp ground cinnamon
• 3 large eggs
• 1/2 cup canola or vegetable oil
• 3/4 cup canned pumpkin puree (not pumpkin pie filling)
• 3/4 cup (packed) light brown sugar
• 1 tsp pure vanilla extract
• substitute - 1 t cinnamon, 1/4 nutmeg, 1/4 t cloves - AND OMIT 1/2 t cinnamon

Details

Servings 12
Preparation time 15mins
Cooking time 30mins
Adapted from forkknifeswoon.com

Preparation

Step 1

Instructions
Preheat the oven to 375 degrees. Lightly grease a 12-cup muffin tin with butter or cooking spray or line with paper muffin cups. Set aside.
In a medium mixing bowl, sift together the cornmeal, flour, baking powder, baking soda, salt and spices.
In another large mixing bowl, whisk together the eggs, oil and pumpkin puree until well-combined. Stir in the brown sugar and vanilla, mixing well. Gently fold the dry ingredients into the pumpkin mixture until just combined. Be careful not to over-mix.
Use a cookie scoop to divide the batter evenly between the muffin cups. Bake for 15-18 minutes, until the tops are rounded and golden and a cake tester inserted into the middle comes out clean. Remove from the oven and let rest in the muffin tin for 5 minutes before cooling completely on a baking rack. Serve warm or at room-temperature.

Instructions