Healthy Pumpkin Cornbread Muffins Recipe
In the cornucopia of American food staples, cornbread ranks high. Prior to the birth of America, Native Americans were grinding corn and combining it with flour. Throughout U.S. history, cornbread and other corn-based recipes became increasingly popular, especially around the time of the Civil War, as corn was exceedingly inexpensive and plentiful.
This recipe takes the traditional cornbread quick bread and combines it with pumpkin to create a slightly more sweet, and delicious version. The health factor wins out with the addition of healthy pumpkin, subbing applesauce for the oil, and keeping these muffins low in sodium.
Pumpkin Cornbread Muffins Recipe
Fall is a perfect time to serve these easy muffins but with canned-pumpkin easily available year round, they are just as delicious any time of the year! Keep the sodium low avoiding adding salt and using a sodium-free baking powder, such as Hain Featherweight. Use a square pan, rather than a muffin tin, if you prefer.
- 1 cup flour, whole grain white
- 3/4 cup whole grain yellow cornmeal
- 1 teaspoon baking powder, sodium-free such as Hain Featherweight
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 large cage-free egg, or egg substitute
- 1 cup pumpkin puree
- 1/4 cup sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
Pair With Pumpkin Chili
Pair these Pumpkin Cornbread Muffins with this easy Three-Bean Pumpkin Chili recipe, prepared in your slow cooker.
- Preheat oven to 425 degrees. Spray a 12-muffin tin or square pan generously with cooking spray.
- In a large bowl, combine flour, cornmeal, baking soda, baking powder, and spices. Stir to combine making a well in the center.
- In a smaller bowl, whisk egg and add pumpkin, sugar, applesauce, almond milk, and vanilla. Whisk or stir to combine.
- Pour wet ingredients into dry ingredients and stir just until combined. Don't over stir.
- Spoon batter into prepared muffin tins or pan.
- Bake for about 10-12 minutes until a toothpick inserted comes out clean.
|Serving size: 1 muffin|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Carbohydrates 19 g||6%|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Sodium 64 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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