Pumpkin Cornbread Muffins
- 1 of 3 Heat oven to 400 degrees . Coat a standard-size square or round nonstick muffin tin with nonstick cooking spray.
- 2 of 3 In a bowl, whisk pumpkin, buttermilk, eggs, sugar and butter. In a separate bowl, whisk cornmeal, flour, baking powder, baking soda, salt and pepper.
- 3 of 3 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.
Servings Per Recipe: 10
Per Serving: 180 kcal cal., 460 mg sodium, 5 g Fat, total, 31 g carb., 2 g fiber, 5 g pro.