Be the first to These corn muffins get extra moisture and sweetness from pumpkin. This recipe uses canned pumpkin, but feel free to use your own fresh pureed pumpkin when in season.
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 1-1/4 cups all-purpose flour
- 1 cup yellow corn meal
- 1/3 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1-1/4 cups canned pure pumpkin
- 1/3 cup milk
- 1/4 cup vegetable oil
Preparation:
Preheat oven to 375 degrees F. Grease or paper-line 12 muffin cups.
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve muffins warm.
Yield: 12 muffins
Recipe Source: Libby's Pumpkin (Nestles)
Reprinted with permission.
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve muffins warm.
Yield: 12 muffins
Recipe Source: Libby's Pumpkin (Nestles)
Reprinted with permission.
