Ingredients
1cupcanned pumpkin purée
1cuplow fat milk
¾cuphoney,(plus 2 tbsp)
¼cupsugar
2largeeggs
1¼cupsyellow cornmeal
¾cupall-purpose flour,spooned into measuring and leveled-off
1tbspbaking powder
½tspBaking Soda
¾tspsalt
1tspCinnamon
¼tspnutmeg
¼tspcloves
4tbspunsalted butter,melted
Preparation
Preheat the oven to 400 degrees F. Spray and 12-cup muffin tin generously with nonstick cooking spray or grease with butter.
In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar and eggs.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.
Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.
Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20 to 23 minutes, or until the tops are a golden-orange color and set.
Let cool in the pan for about 10 minutes, then serve warm with butter or transfer to a rack to cool completely.
