If you’re looking for a healthy replacement for a traditional corn muffin, you’re in the right place! These pumpkin cornbread muffins make a great fall treat, but truly they’re great at any time of the year.
Click here to view the recipe in your Weight Watchers app
At only 5 points per muffin, and packed with delicious and health-conscious ingredients, there’s no reason not to make up a batch of these cornbread muffins for yourself! Eat them plain or dress them up with honey butter, nuts, brown sugar, or whatever else you can imagine!
Pumpkin Cornbread Muffins
Prep
Cook
Total
Yield 9 muffins
5 points per muffin
Ingredients
- 8-⅛ oz Jiffy corn muffin mix
- 1 large egg
- ⅓ cup Fairlife fat-free ultra-filtered milk
- ½ cup canned pumpkin puree
- ½ tsp pumpkin pie spice
Instructions
- Grease a regular size muffin tin
- Preheat oven to 400 degrees
- Mix all ingredients together and distribute between 9 spaces in the muffin tin
- Bake at 400 degrees for 16-18 minutes or until a toothpick comes out of the center clean
- Let cool completely before refrigerating or freezing. WIll last a couple of days in the fridge or up to 4 weeks in the freezer
Courses Side Dish
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