Recipe: Honey Pumpkin Cornbread Muffins

recipe: Breads and Muffins

Photo Credit: AmbitiousKitchen.com

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!

 

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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

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Printed from GetHealthyU.com

1 Comment


on October 5, 2015 at 1:12 PM Reply

Wish they were gluten free....will try to rework them...they sound delicious



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