bite-size honey pumpkin cornbread muffins.

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I successfully put two really, really, really delicious things together: pumpkin and cornbread.  PUMPKIN CORNBREAD!  Spice up your Thanksgiving table with these tasty bite-size muffins 🙂

RECIPE: (makes about 30-35 mini muffins)

  • 1 cup white whole wheat flour
  • 1 cup cornmeal
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup honey (these muffins are not sweet – if you want more sweetness, use 2/3-1 cup honey)
  • 1 cup pumpkin puree
  • 1 egg
  • 1/4 cup melted earth balance butter OR regular butter
  • 1 5.3 oz Pumpkin & Spice Siggi’s yogurt
  • 3/4 cup unsweetened almond milk

 

INSTRUCTIONS:

  • in a large mixing bowl, mix flour, cornmeal, baking powder, baking soda, salt and pumpkin pie spice
  • in another bowl, mix pumpkin, yogurt, egg, almond milk and honey
  • add dry ingredients to wet ingredients in about 3 increments, mixing after each addition
  • add melted butter and mix until smooth
  • add batter to greased mini muffin tins and bake at 350 degrees for about 8-9 minutes until knife or toothpick comes out clean (they don’t take too long because they are small – don’t forget about them in the oven!)

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