Pumpkin Cornbread Muffins
 These pumpkin cornbread muffins have less fat than regular cornbread muffins, yet they’re equally delicious. Ingredients 1 cup canned pumpkin purée (such as Libby's) 1 cup low fat milk ¼ cup plus 2 tablespoons honey ¼ cup sugar 2 large eggs 1¼ cups yellow cornmeal ¾ cup all-purpose flour, spooned into measuring cup and leveled-off 1 tablespoon baking powder ½ teaspoon baking soda ¾ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon cloves 4 tablespoons unsalted butter, melted 1 cup canned pumpkin purée (such as Libby's) 1 cup low fat milk ¼ cup plus 2 tablespoons honey ¼ cup sugar 2 large eggs 1¼ cups yellow cornmeal ¾ cup all-purpose flour, spooned into measuring cup and leveled-off 1 tablespoon baking powder ½ teaspoon baking soda ¾ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon cloves 4 tablespoons unsalted butter, melted Instructions Preheat the oven to 400°F. Spray a 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. Note: These muffins taste best when served warm. To reheat leftovers, wrap muffins in aluminum foil and place them in a preheated 350°F oven until hot. Alternatively, heat individual muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. See note above for reheating instructions. Preheat the oven to 400°F. Spray a 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. Note: These muffins taste best when served warm. To reheat leftovers, wrap muffins in aluminum foil and place them in a preheated 350°F oven until hot. Alternatively, heat individual muffins in the microwave at 50 percent power for 30 to 45 seconds, or until just hot; do not overheat or muffins will get tough. Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. See note above for reheating instructions. Nutrition Information Powered by Per serving (12 servings) Serving size: 1 muffin Calories: 203 Fat: 5g Saturated fat: 3g Carbohydrates: 36g Sugar: 15g Fiber: 2g Protein: 4g Sodium: 313mg Cholesterol: 32mg Per serving (12 servings) Serving size: 1 muffin Calories: 203 Fat: 5g Saturated fat: 3g Carbohydrates: 36g Sugar: 15g Fiber: 2g Protein: 4g Sodium: 313mg Cholesterol: 32mg