Pumpkin-Sage Corn MuffinsPumpkin-Sage Corn Muffins
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If you love cornbread and pumpkin bread, combine them to make an herby, savory baked good.
1 1/4 cups flour
1 1/2 cups sugar
1 1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup cornmeal
1 teaspoon fresh sage, finely chopped
1/4 teaspoon cardamom
1/8 teaspoon cinnamon
1 cup pumpkin puree
1 cup almond milk
3/4 cups butter, melted
Preheat oven to 350°F.
In a large bowl, mix together the flour, sugar, baking powder, salt, cornmeal, sage, cardamom and cinnamon. Then add in pumpkin puree, eggs, milk and butter. Mix until smooth.
Pour mixture into muffin tins, 3/4 of the way full. Bake for 30 minutes until golden.
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