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Pumpkin Corn Muffins
Nutritious pumpkin perks up these delicious corn muffins for a breakfast or dinner treat.
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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:
204
kcal
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Ingredients
Metric
Imperial
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:
204
kcal
|
Carbohydrates:
35
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
1
mg
|
Sodium:
271
mg
|
Potassium:
24
mg
|
Fiber:
2
g
|
Sugar:
8
g