Wednesday, May 20, 2015

Pumpkin Cornbread Muffins

I am a big fan of cornbread muffins, especially with soup... Yumm! You can eat them with the meal or crumble them into your soup instead of crackers. They are hearty and I LOVE the texture that they have. I am also a fan of pumpkin, no matter the time of year, so I thought this sounded like a good mix. I was right! These were super yummy and I definitely enjoyed them paired with the slow cooker chicken taco soup that is coming your way tomorrow!

Pumpkin Cornbread Muffins
(Recipe found on

Nonfat flour spray or aluminum muffin liners
1 1/4 cups whole wheat flour
1 cup cornmeal
1 teaspoon cream of tartar
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup sweetener
1 cup Silk Original coconut milk
1 teaspoon canola oil
2 egg whites
1/4 cup unsweetened applesauce
1/4 cup pumpkin purée
1 teaspoon melted butter

Preheat oven to 400°F and spray or line muffin tin. Place all dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Mix wet ingredients into dry ingredients.
Use ice cream scoop to put batter evenly into 12-count muffin pan. Bake 25-30 minutes.

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