Pumpkin Cornbread Muffins

These moist, tender muffins bridge the gap between sweet breakfast treat and savory side dish—serve them warm alongside chili for instant comfort, or grab one for a snack that tastes like fall in every bite.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ¾ cup pumpkin puree
• ⅓ cup maple syrup
• ¼ cup olive oil
• 2 large eggs
• ⅓ cup low-fat Greek yogurt

Method:

1. Preheat oven to 400°F and line a 12-cup muffin tin with paper liners.
2. Whisk together cornmeal, flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl.
3. In another bowl, whisk pumpkin puree, maple syrup, olive oil, eggs, and Greek yogurt until smooth.
4. Fold wet ingredients into dry ingredients until just combined—don't overmix.
5. Divide batter evenly among muffin cups and bake 18–20 minutes until a toothpick comes out clean.
6. Cool in pan for 5 minutes, then transfer to a wire rack.

Full recipe at Skinnytaste →

Chef's tip: Don't skip the Greek yogurt—it keeps these muffins impossibly moist while keeping things light, and you'll taste only the pumpkin spice, not the tang.