pumpkin corn muffins

Name: Pumpkin Corn Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 18
Cuisine: American
Ingredients: 1 1/2 cup(s) bisquick baking mix; 1 cup(s) yellow cornmeal; 1/3 cup(s) granulated sugar; 4 teaspoon(s) baking powder; 2 large eggs; 1 1/4 cup(s) canned solid pumpkin (not a mix); 1/3 cup(s) evaporated milk; 1/4 cup(s) vegetable oil; 11 ounce(s) can whole kernel corn, drained, optional

(1 RATING)

42 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Sep 8, 2011

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

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 18 muffins

Ingredients

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

How To Make pumpkin corn muffins

Step 1

Heat 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.
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