Description
Delicious and moist pumpkin corn muffins, perfect for fall gatherings and a great way to enjoy seasonal flavors.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, milk, vegetable oil, and eggs until well combined.
- In another bowl, whisk together the cornmeal, flour, sugar, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
- For added flavor, consider adding chocolate chips or nuts to the batter.
- These muffins can be stored in an airtight container for up to 3 days.
- They freeze well; wrap individually and store in the freezer for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Corn Muffins, Fall Recipe, Baking, Muffins