These Healthy Pumpkin Cornbread Muffins make a delicious snack, but they're best served alongside your favourite soup, stew or chili!
Course Side Dish
Prep Time 10minutes
Cook Time 22minutes
Total Time 32minutes
Author Chrissie Baker (thebusybaker.ca)
1 1/2cupspumpkin puree
3/4cupfat-free Greek yogurt
2tablespoonsvegetable or coconut oil (melted)
1cupall purpose flour
Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
Add the pumpkin puree, milk, eggs, Greek yogurt, and oil to a large bowl and whisk with a fork or wire whisk until well combined.
In a separate bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon and sea salt and whisk to combine.
Add the flour mixture to the wet ingredients and stir together with a rubber spatula just until no streaks of flour remain (do not overmix!).
Add the batter to the prepared muffin tin, dividing the batter as evenly as possible between the cups.
Bake the muffins for 22-25 minutes at 350 degrees Fahrenheit.
Let them cool in the pan for about 5 minutes before removing them to a wire rack to cool until they're an appropriate temperature for serving. Enjoy them while they're warm alongside your favourite soup, stew or chili!
Feel free to substitute up to 1/2 cup of the cornmeal with the same amount of cream of wheat, if desired. This will give the muffins a smoother, less cornbread-like texture if that's what you're after.