• Heat oven to 400°. Coat a standard-size square or round nonstick muffin tin with nonstick cooking spray.

  • In a bowl, whisk pumpkin, buttermilk, eggs, sugar and butter. In a separate bowl, whisk cornmeal, flour, baking powder, baking soda, salt and pepper.

  • Stir wet ingredients into dry. Scoop 1/4 cup batter into 10 of the 12 muffin cups; fill the last 2 with water. Bake 8 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes. Serve with jarred pumpkin butter.

Nutrition Facts

180 calories; 5 g total fat; 460 mg sodium. 31 g carbohydrates; 5 g protein;