Although I enjoy baking, I don’t do it often. However, with Siena becoming increasingly picky, I am very fond of making large batches of foods I know she’ll like for the week (my go-to are her spinach, oatmeal banana pancakes and veggie frittata squares). When I reviewed the recipes that I’ll be sharing in my upcoming Holiday-Inspired Recipe Group, this one caught my attention as it seemed like a good snack option for not only Siena, but for Mike and I as well, as I’ve grown pretty bored of my go-to snacks.
These muffins may be the first muffins I’ve ever made. I must admit, I’m not a huge muffin person (I’d rather eat a bagel any day!). I’ve always thought of them as unhealthy, and if I’m going to indulge, there’s a long list of things I’d eat before a muffin. But these muffins are HEALTHY. And they resemble cornbread, which most of us can agree is a good thing. Not to mention, they are pumpkin flavored, and although I’d like to drink a PSL every day, it’s certainly not the best idea.
I had almost all of the ingredients for these muffins already handy, with the exception of the pumpkin, the baking powder and the corn meal (which sadly they do not carry at Trader Joes so I did have to make a special stop). They were easy to make and are really delicious! They are a bit crumbly so if you’re serving to a toddler or infant (this would be great for Baby Led Weaning!) I recommend doing so while they’re either seated in the high chair, or better yet, at a park where you don’t have to clean up the crumbs.
Honey Pumpkin Cornbread Muffins
INGREDIENTS
- 1 cup whole wheat flour
- 1 1/4 cups yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1/2 teaspoon salt
- 3/4 cup canned pumpkin
- 1 egg, slightly beaten
- 1/3 cup honey
- 1 cup unsweetened almond milk
- 2 tablespoons coconut oil (in liquid form)
RECIPE
- Preheat oven to 400 degrees F. Grease 12 cup muffin tin with nonstick cooking spray or line with paper liners.
- In a large bowl, stir flour, cornmeal, baking powder, salt, cinnamon and nutmeg together. In a separate large bowl, stir together pumpkin, egg, almond milk, honey and coconut oil. Add dry ingredients to wet ingredients and stir until just combined.
- Divide batter evenly into muffin tins. Bake for 15-18 minutes or until a toothpick comes out clean or with just a few crumbs attached.
If you want more holiday-inspired healthy recipes, please join my upcoming free Facebook group by clicking here. We start on December 12th and I’ll be sharing 31 holiday-inspired, yet healthy recipes that you can make for your family or bring to an upcoming gathering. Invite your friends! The person who adds the most friends wins a $10 Starbucks gift card (so you can get a PSL before they’re gone!).
Do you bake often? What is your favorite muffin recipe?
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