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Mini Pumpkin Muffins made from Cornmeal
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Mini Pumpkin Cornbread Muffins

Although these may not be a traditional choice for your dinner table next week, these mini pumpkin cornbread muffins, are an easy addition to your meal that will make all your guests happy. Like mini bites of orangey goodness.
Course Dessert
Cuisine American
Keyword cornbread, healthy muffins, muffins, pumpkin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 22 mini muffins
Calories 49kcal
Author Queen of Quinoa

Ingredients

Instructions

  • Preheat the oven to 400 degrees F and grease a mini muffin tin with non-stick cooking spray.
  • Whisk together wet ingredients in a large mixing bowl and set aside. In a separate bowl, beat wet ingredients until combined. Add wet ingredients to the dry ingredients and mix with a wooden spoon until a smooth batter is formed.
  • Spoon the batter into the muffin tins, gently smoothing the tops with the back of a metal spoon (or plastic spatula).
  • Bake for 14 - 16 minutes, until golden brown.
  • Cool completely on a wire rack before serving.

Video

Notes

gluten-free | dairy-free | refined sugar-free
 
adapted from Two Peas & Their Pod

Nutrition

Calories: 49kcal | Carbohydrates: 7g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 35mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.3mg