Pumpkin Cornmeal Muffins


I don’t care what anyone says—pumpkins aren’t just a fall favorite. They make a great ingredient year round.

That’s why I’m a huge fan of RealSimple.com’s Pumpkin Cornmeal Muffins, particularly because they’re easy to prepare, not too sweet and they make your house smell wonderful.

Hot, fresh-out-of-the-oven muffins and cold, wintery days are a match made in baked goods heaven.

Pumpkin Cornmeal Muffins

1/2 cup unsalted butter, softened
3/4 cup light brown sugar
1/2 cup milk
4 eggs
1 15-ounce can solid pumpkin
1 1/2 cups whole-wheat flour
1 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves

Heat oven to 350°F. If not using silicone pans, lightly coat two 6-cup muffin tins with cooking spray or line with paper liners.
In a large bowl, beat the butter and brown sugar with an electric mixer on medium-high speed until the mixture is light and fluffy. Reduce speed to slow, add the remaining ingredients, and beat for 3 minutes or until smooth.
Pour batter into the muffin pans. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Remove from oven and cool on a wire rack. Yields 24 muffins.

Recipe courtesy of RealSimple.com

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