1 1/2 cups cornmeal1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 tablespoon baking powder
1/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon salt
1 egg
3 tablespoons vegetable oil
3/4 cup canned pumpkin 1 1/2 cups milk
Preheat oven to 350ºF. Spray a 12-cup standard muffin tin with cooking spray.
In a small mixing bowl, combine the cornmeal, flours, baking powder, sugar, cinnamon, nutmeg and salt. Mix well to remove any lumps, sifting if necessary.
Beat the egg lightly in a mixing bowl. Add the oil, pumpkin and milk to the egg and beat together until well-combined.
Gently mix the dry ingredients into the wet ingredients, stirring just until combined. Some lumps may remain, this is okay.
Divide the mixture evenly among the 12 muffin cups.
Bake at 350ºF for 20-25 minutes, checking at 20 minutes to see if they are done. They will be done when a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for 10 minutes before removing. Serve warm or at room temperature.
Makes 12 muffins.
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Per Serving (excluding unknown items): 166 Calories; 5g Fat (28.0% calories from fat); 4g Protein; 26g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 321mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : Make sure to use pure canned pumpkin and not pumpkin pie filling for this recipe. Cooked winter squash could also be used in place of the pumpkin.