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Pumpkin Corn Muffins with Honey Sage Butter
These pumpkin corn muffins are the perfect balance between sweet and savory. Serve them with a fall soup, stew or chili or, eat them alongside breakfast.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Baked Goods
Cuisine:
American
Keyword:
pumpkin corn muffins
Servings:
10
servings
Author:
Gina Matsoukas
Ingredients
1
cup
yellow cornmeal
1
cup
whole wheat pastry flour
1
teaspoon
baking soda
1/2
teaspoon
salt
1/2
teaspoon
cinnamon
1/4
teaspoon
nutmeg
3
tablespoons
brown sugar
1
egg
1/2
cup
whole milk
1/4
cup
full fat Greek yogurt
1
tablespoon
melted butter
1
cup
pumpkin puree
Honey sage butter
2
tablespoons
butter
1/2
tablespoon
honey
1/2
tablespoon
chopped fresh sage
Instructions
Preheat oven to 375 degrees and grease a muffin tin.
Combine dry ingredients in a large bowl.
Whisk together remaining wet ingredients in a medium bowl.
Add the wet ingredients to the dry and mix until combined.
Spoon the batter into the muffin tins until about 3/4 full.
Bake for about 15 minutes until tops are starting to turn golden brown around the edges.
Remove from oven and let cool for 3-5 minutes in the tin before transferring to a wire rack to cool.
While muffins are cooling, mix together the honey sage butter ingredients with a spoon in a small bowl.
Serve the muffins warm with the butter.
Nutrition
Serving:
1
SERVING
|
Calories:
175
kcal
|
Carbohydrates:
28
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
27
mg
|
Sodium:
269
mg
|
Potassium:
185
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
3963
IU
|
Vitamin C:
1
mg
|
Calcium:
42
mg
|
Iron:
1
mg