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American Family Children's Hospital
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Fabulous Pumpkin Corn Muffins

UW Health Services

Heart and Vascular Care

This Fabulous Pumpkin Corn Muffins recipe won third place in the Desserts category in the Heart Smart Recipe Contest at UW Health's Heart Fair 2007.

 

These muffins are excellent with chili or soup. A great recipe for kids; it's easy, yummy and a great way to help kids eat beneficial pumpkin!

 

Chef: Anne

 

Ingredients

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1¼ cups wheat flour
1 cup yellow corn meal
1/3 cup Splenda Sugar Blend for baking (a mix of Splenda Brand Sweetener & sugar)
4 tsp. baking powder
½ teaspoon salt
1 whole egg
2 egg whites
1¼ cup canned 100% pure pumpkin
1/3 cup skim milk
¼ cup olive oil

Instructions

 

Preheat oven to 375 degrees. Grease or paper-line 12 muffin cups.

 

Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.

 

Stir in eggs, pumpkin, milk and olive oil until combined.

 

Spoon batter into prepared muffin cups.

 

Bake for 18–20 minutes.

 

 Makes 12 moist muffins.

 

Nutrition Analysis

Serving Size: One muffin

Calories: 125
Total Fat: 3 gm
Saturated Fat: 0.7 gm
Cholesterol: 18 mg
Carbohydrate: 20 gm
Fiber: 3 gm
Sodium: 175 mg