Pumpkin Corn Muffins

Pumpkin Corn Muffins
Diana Rattray
  • 28 mins
  • Prep: 10 mins,
  • Cook: 18 mins
  • Yield: 12 servings
Ratings (6)

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
  • 2 tablespoons butter (melted)

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.


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Nutritional Guidelines (per serving)
Calories 160
Total Fat 7 g
Saturated Fat 3 g
Unsaturated Fat 2 g
Cholesterol 85 mg
Sodium 334 mg
Carbohydrates 21 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)