1 1/4 cups cornmeal
1 cup whole wheat flour
1 tsp. cinnamon
1 tsp. ground ginger
2 tsp. baking powder
3/4 cup roasted pumpkin, mashed *
1 whole egg
1 cup low-fat milk
1/3 cup honey
1 cup pumpkin seeds, hull removed (also known as pepita seeds)
1 cup dried cranberries
Preheat oven to 400 degrees F.
Prepare a 12-piece muffin tin with cooking spray or paper muffin cups. Stir together cornmeal, flour, cinnamon, ginger and baking powder. In a separate bowl, whisk pumpkin, egg, milk and honey.
Combine wet and dry ingredients stirring until just incorporated – stirring too much will produce a dry and tough muffin.
Divide batter evenly into 12 cups and bake until a toothpick comes out cleanly, about 15-18 minutes. Cool about 10 minutes, remove muffins from pan and finish cooling on rack.
*To roast pumpkin: Peel, seed and dice 1 ½ cups of pumpkin. Toss in 1 tablespoon of olive oil. Wrap diced pumpkin in a foil pouch and seal tightly. Place pouch on sheet pan and roast at 400F until soft, about 25 minutes.
Per serving: 249 calories, 6.5g fat, 6.6g protein, 44.2g carbohydrate, 4.8g dietary fiber, 14mg cholesterol, 118mg sodium, 196mg potassium, 97.2mg calcium