Pumpkin Cornmeal Muffins

Pumpkin Cornmeal Muffins
Photo by Wendell Webber

Ingredients

  • 1 ½ cups whole-wheat flour
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 15-ounce can solid pumpkin
  • 1 cup yellow cornmeal
  • ½ cup milk
  • + 5 more ingredients
    • ½ cup unsalted butter, softened
    • 2 teaspoons baking powder
    • ¾ cup light brown sugar
    • 1 teaspoon baking soda
    • ¼ teaspoon ground cloves

Heat oven to 350° F. If not using silicone pans, lightly coat two 6-cup muffin tins with vegetable cooking spray. In a large bowl, with an electric mixer on medium-high speed, beat the butter and brown sugar until light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for...

View full recipe at My Recipes

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