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.
