Hellooo to new fall recipes! These pumpkin cornbread muffins are to die for and serve as the perfect sweet treat, side dish, or dunkaroo into chunky chili. Smother these in honey butter, and you will not be disappointed!
These pumpkin cornbread muffins are so simple to make with common ingredients that most have around the house. I put a few of these into the freezer as well, for a treat to pull out in a few weeks. Highly recommend making these as a pairing with my healthy chunky chili recipe, found here. Hope you enjoy!
XO
Alex
Servings: 12 muffins
The goods:
1&1/4 cups yellow cornmeal
1 cup white or whole wheat flour
2 tsps baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp pumpkin pie spice
3/4 cup canned pumpkin puree
1 egg
1 cup vanilla almond milk
1/3 cup honey
2 tbsps melted butter or coconut oil
Get to cooking:
Preheat the oven to 400 degrees
Grease your muffin tin
In a large bowl whisk together the cornmeal, flour, baking powder, cinnamon, pumpkin pie spice and salt
In another bowl whisk together the pumpkin puree, egg, milk, honey, and melted butter
Add the wet ingredients to the dry and mix together
Divide the batter evenly between the 12 muffin tins
Bake the muffins 15-18 minutes, or until a tooth pick comes out clean
Serve with butter or honey butter
Enjoy :)
Did you make this recipe?
Tag @simply.by.alex on Instagram!
Comments