Recipe: Honey Pumpkin Cornbread Muffins

In my house, we like to do big pots of soup for the Fall and Winter seasons.  I love that it’s so easy to make, and my family loves how warm and comforting it tastes.  Whenever we do a big pot, I like to serve some sort of bread for dipping.  These honey pumpkin cornbread muffins are perfect for that!  They are moist, delicious, and a great accompaniment to any Fall meal.  I made a huge batch last weekend, and we dipped them into some homemade soup for dinner.  The next day, my sons snagged a few for snacks.  Two days later, they were all gone!  That’s a telling sign that these muffins are no joke!

Ingredients

• 1 1/4 cups yellow cornmeal
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• pinch of nutmeg
• 1/2 teaspoon salt
• 3/4 cup canned pumpkin
• 1 egg
• 1 cup unsweetened almond milk
• 1/3 cup honey
• 2 tablespoons melted butter

From the Kitchen of Ambitious Kitchen