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Pumpkin Cornbread Muffins
Ingredients
  • 1 cup canned pumpkin purée (such as Libby's)
  • 1 cup low fat milk
  • ¼ cup plus 2 tablespoons honey
  • ¼ cup sugar
  • 2 large eggs
  • 1-¼ cups yellow cornmeal
  • ¾ cup all-purpose flour, spooned into measuring cup and leveled-off
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 4 tablespoons unsalted butter, melted
Steps
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