Pumpkin Cornmeal Muffins

• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1/2 cup milk
• 4 eggs
• 1 (15 ounce) can solid-pack pumpkin
• 1 1/2 cups whole wheat flour
• 1 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves

1. Heat oven to 350F.
2. Lightly coat muffin tins with vegetable cooking spray.
3. In a large bowl, beat the butter and brown sugar until light and fluffy.
4. Add the remaining ingredients and beat until smooth.
5. Spoon the batter into the muffin pans.
6. Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean.
7. Cool on a wire rack.

unsalted butter, light brown sugar, milk, eggs, solidpack pumpkin, whole wheat flour, yellow cornmeal, baking powder, baking soda, ground cinnamon, salt, ground cloves

Taken from www.food.com/recipe/pumpkin-cornmeal-muffins-80705 (may not work)