Pumpkin Cornbread Muffins
This delicious little recipe is a pumpkin style cornbread. It’s light, surprisingly savory instead of sweet, and adds a delicious side or snack! Serve warm with butter.
Ingredients
- 1 15 oz. can Farmer’s Market organic pumpkin
- 1 1/4 cups all-purpose flour
- 1 cup cornmeal
- 1/3 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 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.
-
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.