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Breakfast for 10

Pumpkin Corn Muffins

These tender pumpkin corn muffins combine whole wheat flour and warm spices, then bake in a standard muffin pan.

$0.65per serving $
25 minstart to table
10servings

AmericanVegetarianKid-friendlyBudgetBreakfastsBack to schoolFall

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 tbsp brown sugar
  • 1 egg
  • 1/2 cup whole milk
  • 1/4 cup full fat greek yogurt
  • 1 tbsp melted butter
  • 1 cup pumpkin puree
  • 2 tbsp butter
  • 1/2 tbsp honey
  • 1/2 tbsp chopped fresh sage

Steps

  1. Heat the oven to 400 F and grease a 12-cup muffin pan with cooking oil.
  2. Whisk the cornmeal, flour, baking soda, salt, cinnamon, nutmeg, and brown sugar in a large bowl.
  3. Stir the egg, milk, yogurt, melted butter, and pumpkin into the dry mixture until just combined.
  4. Divide the batter among 10 muffin cups and bake for 15 to 18 minutes, until a toothpick comes out clean.
  5. Melt the remaining butter in a small pan over low heat, then stir in the honey and sage.
  6. Brush the warm muffins with the sage butter.

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Vegetarian American 30-minute breakfasts 428Kid-friendly American 30-minute breakfasts 283Kid-friendly American breakfasts 543American 30-minute breakfasts 515