/ CART

PUMPKIN CORN MUFFINS

November 4, 2017

Adapted from the New York Times

Ingredients:

  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 cup pureed pumpkin
  • 2 eggs
  • 1 cup nonfat milk
  • 2 tbsp olive oil
  • 2 tbsp honey
  • ¼ cup Oat My Goodness granola

Method:

  • Preheat your oven to 350º F and line two full-sized muffin tins or mini muffin tins with liners.
  • Whisk together all of the dry ingredients in a large mixing bowl, and combine all of the wet ingredients in a separate bowl.
  • Add the wet ingredients to the dry, mixing until just combined.
  • Spoon the batter into the lined muffin tins and fill about 3/4 of the way – these aren't cupcakes, they won't puff up and overflow!
  • Top with granola and bake for 15 to 20 minutes, depending on the size.
  • Let the muffins cool in the pan for five minutes before moving to a cooling rack to cool down completely.
  • Serve with coconut butter or enjoy as is!