Notes: You can see I'm on a bit of a cornmeal muffin kick. I'm trying to keep muffins around because they are great for a snack or a sweet treat after dinner, but they aren't as sugary as cookies or ice cream. Plus, they're homemade. They keep well in the fridge. Just nuke one in the mircowave for a few seconds and you have warm baked goods any ol' time.
These are delicious. They aren't too sweet. If you wanted to add a layer of flavor (and some more sweetness), add a 1/2 of maple syrup.
You say pumpkin in only for fall, I say pish posh! That's why we can things.
Ingredients:
1 cup flour
1 cup cornmeal
2 teaspoons baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ground ginger
1 cup canned pumpkin
1 cup plain yogurt
1 cup brown sugar
Directions: Heat oven to 350.
Add the flour, cornmeal, baking soda, salt, sugar, and spices into a large bowl and whisk together until blended.
Add in yogurt and pumpkin and stir everything together until just combined.
Spoon batter into muffin tin and bake for 18-20 minutes. Allow muffins to cool for 5 minutes before transferring them to a cooling rack. Serve warm and enjoy!
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