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.
Servings: 10 servings
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: 1SERVING | Calories: 175kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 269mg | Potassium: 185mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3963IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg