Description
Simple recipe for moist cornbread muffins with pumpkin flavor.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate medium bowl, mix the pumpkin puree, milk, vegetable oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute buttermilk for regular milk for a slightly tangier flavor.
- Add 1/2 teaspoon of ground cinnamon or nutmeg for extra spice.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8
- Sodium: 250
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
- Cholesterol: 25
Keywords: pumpkin, cornbread, muffins, quick bread, fall baking