Pumpkin Cornbread Muffins

What you need

Ingredients

• ¾ cup canned pumpkin (unsweetened )
• ¾ cup low-fat milk (or dairy-free milk)
• ⅔ cup maple syrup (I used sugar-free Wholesome Yum)
• 2 large eggs
• 2 tablespoons unsalted butter (melted and cooled (plus more for serving if desired))
• 1 cup yellow cornmeal (coarse)
• 1 cup all purpose flour (or gluten-free flour mix)
• 3 ½ teaspoons baking powder
• 1 teaspoon kosher salt
• ½ teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• Nonstick cooking spray

In the correct order

Instructions

1. Preheat the oven to 400° F and spray a 12-cup muffin tin generously with nonstick cooking spray.
2. Add the pumpkin, milk, maple syrup, eggs, and butter to a medium mixing bowl. Whisk to combine and set aside.
3. To a large mixing bowl, add the cornmeal, flour, baking powder, salt, pumpkin spice (if using) and cinnamon. Whisk to combine.
4. Add the wet ingredients to the dry ingredients and mix until just combined and no streaks of flour remain. Be careful not to over mix.
5. Spoon the batter into the prepared muffin tin, dividing the batter equally between the cups.
6. Bake for 15 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 10 minutes. Remove from the muffin tin and serve warm. Serve with extra butter, if desired.