Pumpkin Chocolate Chip Cornmeal Muffins
My kids love these for breakfasts, snacks, and even in lunchboxes because of the chocolate chips and pumpkin flavor. I love them for the whole grains and dose of vegetables.
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/2 cup low fat milk (or use any variety)
- 4 eggs
- 15 oz. canned pumpkin or 2 cups cooked pumpkin from 1 small sugar/pie pumpkin
- 1 1/2 cups whole wheat flour (use wheat/gluten-free if needed)
- 1 cup yellow cornmeal
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. ground cloves
- 1 cup chocolate chips
Preheat the oven to 350 degrees. Coat two 12-cup muffin tins with nonstick cooking spray.
In an electric mixer, beat the butter and sugar until it is light and fluffy.
Add the remaining ingredients EXCEPT the chocolate chips and beat just until smooth.
Fold in the chocolate chips.
Fill the muffin cups about 2/3 full with the batter, and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean (a little under-baked is good). Let cool and serve immediately, or store tightly covered for up to 3 days, or freeze for up to 6 months.
Nutritional Information per Serving (% based upon Daily Values): Calories 138, Total Fat 6.5g, 10%, Saturated Fat 3.5g, 18%, Cholesterol 41.5mg, 14%, Sodium 190mg, 8%, Carbohydrate 18.5g ,6%, Dietary Fiber 2g, 7.5%, Sugar 8g, Protein 3g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!