Pumpkin Corn Muffins

Pat Duran

By
@kitchenChatter

Nutritious pumpkin perks up simple cornbread muffins for a breakfast or dinner treat, Try them with a spicy chili too.

Rating:
★★★★★ 1 vote
Comments:
Serves:
18 muffins
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

1 1/2 c
bisquick baking mix
1 c
yellow cornmeal
1/3 c
granulated sugar
4 tsp
baking powder
2 large
eggs
1 1/4 c
canned solid pumpkin (not a mix)
1/3 c
evaporated milk
1/4 c
vegetable oil
11 oz
can whole kernel corn, drained, optional

Step-By-Step

1Heat oven to 375^. Grease or paper line 18 muffin cups. Combine the first 4 ingredients. Beat the remaining ingredients in a medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.
Bake 25-30 minutes or until tooth-pick test in center of muffin comes out clean.. Serve warm.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy