Pumpkin Corn Muffins Recipes

NADIA'S EASY PUMPKIN CORNBREAD MUFFINS

Nadia's Easy Pumpkin Cornbread Muffins image

Super-easy, fun recipe to whip up in minutes for an October or November breakfast. Love serving this with chili for dinner too. I like spraying the muffin liners so that the muffins don't stick. Just a tiny spray will do!

Provided by Nadia Christensen

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 30m

Yield 21

Number Of Ingredients 6

Ingredients

cooking spray
4 cups cornbread mix (such as Marie Callender's®)
1 tablespoon baking powder
¾ teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
1 ½ cups water

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 19.4 g, Cholesterol 0.7 mg, Fat 2.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 520.8 mg, Sugar 3.5 g

PUMPKIN CORN MUFFINS

Pumpkin Corn Muffins image

Nutritious pumpkin perks up simple cornbread muffins for a breakfast or dinner treat. Try them with a spicy chili or whip up a batch to serve on a brisk morning around the campfire.

Provided by SnowHat

Categories Quick Breads

Time 26m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/4 cups all-purpose flour
1 1/4 cups yellow cornmeal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cups pumpkin
1/3 cup milk
1/4 cup vegetable oil

Steps:

PREHEAT oven to 375°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 warm.

Nutrition Facts : Calories 175.5, Fat 6.2, SaturatedFat 1.1, Cholesterol 36.2, Sodium 237.7, Carbohydrate 26.8, Fiber 1.3, Sugar 5.9, Protein 3.8

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