Pumpkin Corn Muffins
Pumpkin Corn Muffins made with pumpkin, corn meal and a few other basic ingredients. Delicious cornbread muffin recipe that is made even better with the addition of pumpkin.
Servings: 12 muffins
Calories: 184kcal
Ingredients
- 1 ¼ cups flour
- 1 cup corn meal
- ⅓ cup granulated sugar
- 4 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 ¼ cups canned pumpkin
- ⅓ cup milk
- ¼ cup vegetable oil
Instructions
- Preheat oven to 375°. Combine flour, corn meal, sugar, baking powder and salt in a large bowl.
- In another bowl, beat eggs, pumpkin, milk and oil in bowl until well mixed. Add to dry ingredients and stir just until combined. Spoon batter into 12 muffin cups that have been greased or lined with cupcake liners.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Serve warm with butter and honey!
Notes
(If you prefer mini muffins, scoop into 24 mini muffin cups and bake for about 18-20 minutes. If you'd rather make corn bread, pour into a greased 9X9 pan and bake for 30-35 minutes.)
Nutrition
Calories: 184kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 114mg | Potassium: 263mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4022IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg