Pumpkin Corn Muffins

Pumpkin Corn Muffins
Pumpkin Corn Muffins. (Diana Rattray)
  • 28 mins
  • Prep: 10 mins,
  • Cook: 18 mins
  • Yield: 12 servings

These muffins are sweetened with brown sugar, but if you'd like a less sweet muffin to go with chili or beans, feel free to cut back on the sugar.

These muffins are moist and delicious. Try them with ​simple maple butter or a cream cheese spread.

What You'll Need

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons  light brown sugar (packed)
  • 1 large egg
  • 3/4 cup milk
  • 1 cup canned or fresh pumpkin puree

How to Make It

  1. Heat oven to 375 F. Grease and flour 12 muffin cups.
  2. Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.
  3. In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter. Combine the two mixtures and stir until blended. Fill muffin cups about 3/4 full.
  4. Bake for 18 to 20 minutes.

More Recipes:
Pumpkin Cream Cheese Muffins
Pumpkin Chocolate Chip Muffins
Cranberry Pumpkin Muffins