Nutritious pumpkin perks up simple corn bread muffins for a breakfast, lunch or for a dinner treat. Try them with a spicy chili or they are great as a snack too!
- 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 LIBBY'S® 100% Pure Pumpkin
- 1/3 cup NESTLÉ® CARNATION® Evaporated Milk
- 1/4 cup vegetable oil
- 1 can (11 oz.) whole-kernel corn, drained (optional)
PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.
COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, vegetable oil and corn 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.
Review This Recipe
GOOD for a large crowd
I have made these before to go with ham hock beans and they were a hit. I have to prepare a Thanksgiving meal for over 50 people and decided to make them again. I doubled the recipe and made mini-muffins so to make them strech further.. I got 7 dozen muffins already made for Turkey Day and my kids sampled them and love them even my picky eating 8 year old. I also add about 2 TBS extra sugar and Pumpkin and that made them a little sweeter and moister
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