Pumpkin Cornmeal Muffins

Pumpkin Cornmeal Muffins

Makes 1 dozen muffins

These are not overly sweet muffins making them perfect as a snack, but they're at home in a bread basket, too. Swap in your favorite winter squash or even mashed sweet potato for the pumpkin. If using a very sweet squash or sweet potato, adjust the sugar as needed.

  • 1/2 cup cooked, mashed fresh or canned pumpkin
  • 2 eggs
  • 1/4 cup nonfat plain yogurt
  • 1/3 cup expeller-pressed canola oil or melted unsalted butter
  • 1 1/4 cups yellow cornmeal
  • 3/4 cup whole wheat pastry flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
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Preheat oven to 400°F. Lightly oil a 12-cup muffin tin. In a large bowl, combine pumpkin, eggs, yogurt and oil or butter. In a separate bowl, combine cornmeal, flour, sugar, baking powder and salt. Add this to the liquid ingredients, stirring just to combine. Spoon batter into the prepared muffin tin and bake 20 to 25 minutes, until muffins are golden and a toothpick inserted in the center of a muffin comes out clean.

Nutritional Info: 
Per Serving:Serving size: 1 muffin, 170 calories (60 from fat), 7g total fat, 0.5g saturated fat, 35mg cholesterol, 230mg sodium, 24g carbohydrate (3g dietary fiber, 5g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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