Sweet Pumpkin Cornbread Muffins
User Reviews
5.0
3 reviews
Excellent
Sweet Pumpkin Cornbread Muffins
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These pumpkin cornbread muffins are savory and sweet, and the perfect pumpkin twist to traditional cornbread!
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Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon kosher salt
- 2 cups cornmeal
- 1-1/2 cups buttermilk
- 3 ounces unsalted butter softened
- 4 large eggs
- 1 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
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Instructions
- In a bowl whisk or sift together flour, baking powder, ground cinnamon, pumpkin spice, and kosher salt. Set aside.
- Mix milk and cornmeal and let it sit 10 minutes
- Preheat your oven to 350 degrees F and spray nonstick spray on your muffin trays.
- In another bowl, cream the butter until it is very soft and fluffy.
- Add the eggs in, one by one, and mix until combined.
- Add in the condensed milk and vanilla. Mix well.
- Add in the cornflour mixture and mix.
- Add in the flour mixture. Mix until combined. Try not to overmix.
- Fold in the pumpkin puree.
- Divide evenly into muffin tins and sprinkle the tops of the muffins with addition cinnamon.
- Bake for 15 - 20 minutes until a toothpick comes out clean.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
142kcal
(7%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Cholesterol
44mg
(15%)
Sodium
164mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 22muffins
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 142kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 44mg | 15% |
| Sodium | 164mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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