Pumpkin Corn Muffins

When you are looking for some variety for breakfast, brunch or as a snack then Pumpkin Corn Muffins are your answer. Nutritious pumpkin perks up these delicious corn muffins making them even more tasty. When I was first offered one of these, I had no clue what the flavour was but now, I make these more often than others.

Pumpkin Corn Muffins

Nutritious pumpkin perks up these delicious corn muffins for a breakfast or dinner treat.

4.65 from 65 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Breakfast, Brunch, Snacks

Cuisine: American

Keyword: Dairy, Eggs, Muffins, Pumpkin Muffins, Vegetables, Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 servings

Calories: 204kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 1 1/4 cups all-purpose flour
• 1 cup Yellow Corn Meal
• 1/3 cup sugar granulated
• 4 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/4 cups Pumpkin
• 1/3 cup milk
• 1/4 cup vegetable oil

Instructions

• Preheat oven to 375° F. Grease or paper-line 12 muffin cups.
• Combine flour, cornmeal, sugar, baking powder and salt in large bowl.
  1 1/4 cups all-purpose flour, 1 cup Yellow Corn Meal, 1/3 cup sugar, 4 tsp baking powder, 1/2 tsp salt
• Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined.
  2 large eggs, 1 1/4 cups Pumpkin, 1/3 cup milk, 1/4 cup vegetable oil
• 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

Calories: 204kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 271mg | Potassium: 24mg | Fiber: 2g | Sugar: 8g