- Heat oven to 350 degrees.
- Generously brush a 22-inch muffin tin cups with 2 tablespoons of melted butter.
- In a large mixing bowl combine 1/3 cup of sugar, 2 teaspoons of baking powder, 2 cups of cornmeal, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1/4 teaspoon of pumpkin pie spice.
- In another bowl combine the remaining melted butter, 1 cup of 1% buttermilk, 8 ounces of lite sour cream, 1 egg, and 3/4 cup of canned pumpkin.
- Whisk pumpkin mix into the cornmeal mixture.
- Pour into muffin pan.
- Bake for 22 to 25 minutes or until a toothpick inserted off center comes out clean.
- Cool on a wire rack before serving.
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Pumpkin Seed Cornbread
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