Pumpkin Corn Muffins Recipe

Name: Pumpkin Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. flour; 1 c. yellow cornmeal; 1 tsp. salt; 1 tsp. baking powder; 3/4 tsp. soda; 1 egg; 1/2 c. honey or light molasses or 1/4 c. each; 3/4 c. canned or cooked pumpkin; 1 c. cultured buttermilk; 1/4 c. melted butter or salad oil

Servings: persons

1 c. flour
1 c. yellow cornmeal
1 tsp. salt
1 tsp. baking powder
3/4 tsp. soda
1 egg
1/2 c. honey or light molasses or 1/4 c. each
3/4 c. canned or cooked pumpkin
1 c. cultured buttermilk
1/4 c. melted butter or salad oil

1
Combine the flour, cornmeal, salt, baking powder and soda. Sift together in a bowl. In another bowl, beat the egg slightly. Then beat in the honey or molasses, pumpkin, buttermilk and melted butter until well blended.
2
Add the liquid ingredients, all at once, to the flour mixture and stir just until blended.
3
Spoon into greased medium-sized muffin pans, about 2/3 full.
4
Bake in a 425u00b0 oven until nicely brown on top, about 15 minutes.
5
Serve hot with plenty of butter.
6
Extra good with baked beans or meat dishes.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. flour, 1 c. yellow cornmeal, 1 tsp. salt, 1 tsp. baking powder, and more.

Yes, Pumpkin Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Corn Muffins

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