Tuesday, January 1, 2013

Savory Pumpkin Cornbread Mini Muffins

I can't remember when I first typed up this recipe, but I would guess at least a year and a half ago. I keep coming back to it so I decided it was finally time to take pictures of them so I could share it with you! We are having them with our new years dinner tonight, but they are also great served with chili or even eaten just on their own! I love, love, love cornbread, but it is generally not so healthy for you. I tried to lighten up this recipe by adding pumpkin and taking out butter and oil. It results in light and fluffy muffins that come in at about 55 calories each, which is a good thing because I always eat several at a time!

Savory Pumpkin Cornbread Mini Muffins (Makes 12 mini muffins)
  • 1/2 cup cornmeal 
  • 1/2 cup whole wheat pastry flour 
  • 1 tsp baking powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/8 tsp black pepper
  • 1/2 cup pumpkin
  • 2 tsp maple syrup
  • 1/2 cup low fat buttermilk (I use the lemon juice + milk substitute)
  • 1 egg

1. Preheat oven to 350 degrees
2. Combine the dry ingredients (cornmeal through pepper) in a  medium bowl.
3. In a separate bowl, mix together the wet ingredients (pumpkin through egg).
4. Add the wet ingredients to the dry ingredients and stir just until combined.
5. Spray a mini muffin pan with nonstick cooking spray and spoon batter into pan.
6. Bake until a toothpick is inserted and comes out clean- approximately 14-17 minutes.

Approximate Nutrition Facts: (according to My Fitness Pal)
Calories: 54
Carbs: 10g
Fat: 1g
Protein: 2g


  1. You're back. Yay! Can't wait to try these. We love our chili around here, especially with cornbread. Happy New Year Whitney!

    1. Happy New Year to you too! We actually talked about CD at dinner as Nick put about a tablespoon of Kerrygold on each muffin :)

  2. Never been so excited to see a corn bread recipe!!! Now, off to make my chicken gyros...