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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.