Honey Pumpkin Cornbread Muffins1
Tony is here now (Minnesota) visiting me before we head out to Chicago for a few weeks. He is likely to help me look for apartments so that I can potentially make a move towards the windy town! I’m beyond thrilled, but I must say i need to find a great place with a nice kitchen, so fingers crossed.
Since I understand that I’ll be gone from my kitchen for a few weeks, I need to get caught up on recipe development. Which means that hemorrhoids of cookies, ALL THE THINGS pumpkin and undoubtedly, plenty of muffins.
We made these several days ago and could not get plenty of. Tony taste tested all the batches and made a decision that one was the very best.
Actually I’ve been seeing him sneak into the kitchen during the night and butter a muffin up. Can’t blame him because they are significantly delicious, super damp, a hint of pumpkin taste and a tiny bit sweet. It’s nearly soup season and I CANNOT wait to bake up a batch to pair with my sweet potato, black bean and quinoa chili. Mmmm hmmm.
Nutrition wise, they are great. I used whole wheat grains pastry flour, minimal butter (or coconut essential oil), cornmeal, some honey and almond milk. I promise you will be surprised at how to make gluten free cheesecake great these are. I must restrain myself for consuming more than two.
5.0 from 1 reviews
Honey Pumpkin Cornbread Muffins
Ingredients
1 cup whole wheat grains pastry flour
2 teaspoons cooking powder
1/3 glass honey
Instructions
Preaheat oven to 400 degrees F. Grease 12 cup muffin tin with non-stick cooking spray or series with paper liners. I always spray the inside of the liners such that it ensures the muffins do not stay.
In a large dish, stir flour, cornmeal, baking natural powder, sodium, cinnamon and nutmeg jointly. In another large bowl, mix collectively pumpkin, egg, almond dairy, honey and melted butter. Add dry ingredients to damp ingredients and stir until just mixed. Divide batter equally into muffin tins. Bake for 15-18 moments or until a toothpick happens clean or with just a couple crumbs attached.
I reside in Chicago! What’s bringing you here?
Oooo, Chicago! That’s my home city and I love it so. I am hoping things workout well for you personally!
As for these muffins… YUM x 1,000. I definitely have to bake up a batch with chili shortly!
Good luck apartment hunting!
I’d want to consist of your honey pumpkin cornbread muffins recipe inside a cornbread roundup I’m carrying out for Parade Publication.
If that’s good with you, could I use one of your gorgeous pictures with a link back to your original post ( -pumpkin-cornbread-muffins/ )?
Hi Monique!
These cornbread muffins looks amazing! Have you any idea of more organic gluten-free option to the whole wheat flour? I favor not to make use of prepared, gluten-removed flour and rather a naturally gluten-free flour substitute. Would almond flour work the same?