During a recent Internet search for pumpkin muffin recipe ideas, I was intrigued by one I found on the Whole Foods website. Pumpkin and cornmeal? Really? I quickly read through the comments and decided it was worth a try. I did make a few healthy substitutions and added vanilla and cinnamon to up the flavor value (1/2 cup pumpkin by itself isn't exactly bursting with flavor, you know). The result? A slightly sweet, hearty muffin with a subtle pumpkin flavor that's perfect for fall. Our recommendation? Serve warm with butter and a drizzle of honey. These will go perfectly with a warm cup of tea. Enjoy!
Hearty Pumpkin Cornbread Muffins
makes 12 delicious muffins!
1/3 c. coconut oil, melted (or substitute butter)
1/2 c. cooked & mashed fresh or canned pumpkin
1 t. real vanilla extract
1/4 c. plain yogurt
1 1/4 c. corn meal
3/4 c. whole wheat pastry flour
1/3 c. Rapadura or organic sugar
1 t. cinnamon
2 t. baking powder (aluminum free, please)
1/2 t. sea salt
Preheat oven to 400F and lightly grease muffin pan using coconut oil. Measure dry ingredients into a medium bowl and stir together with a whisk.
Measure melted coconut oil or butter, yogurt, and pumpkin and combine with eggs and vanilla.
Add dry ingredients to wet mixture and stir until just blended...don't over mix your batter!
Evenly scoop batter into prepared muffin cups using a quick release ice cream scoop (makes it so easy!).
Bake muffins for 15 - 20 minutes (ours were done at 15); check with a toothpick to be sure they're done. Cool in pan for 5 minutes, then remove from pan to cool on a wire rack.
Add a dab of butter and a drizzle of raw honey, and you've got muffin perfection. Seriously. :)
Visit our Muffin Monday page for more deliciously healthy muffin inspiration!
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