Pumpkin Corn Muffins |
Print Friendly1 & 1/4 cups all-purpose flour
1 cup corn meal
1/3 cup sugar
4 tsp baking powder
1/2 tsp salt
2 large eggs
1 & 1/4 c pumpkin pie filling from can or fresh cooked pumpkin
1/3 c milk
1/4 c melted butter
1 cup corn meal
1/3 cup sugar
4 tsp baking powder
1/2 tsp salt
2 large eggs
1 & 1/4 c pumpkin pie filling from can or fresh cooked pumpkin
1/3 c milk
1/4 c melted butter
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, beat the eggs, pumpkin, milk, and melted butter until combined.
- Add to flour mixture and stir thoroughly.
- Spoon batter into greased muffin tins.
- Bake for 25 to 30 minutes at 375° or until a toothpick or knife inserted in center comes out clean.