Tex Mex Pumpkin Corn Muffins Recipe Recipe

Name: Tex Mex Pumpkin Corn Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. yellow cornmeal; 1 c. flour; 2 tbsp. sugar; 4 teaspoon baking pwdr; 1/2 teaspoon salt; 1/2 teaspoon chili pwdr; 2 Large eggs; 1 c. solid pack pumpkin; 1 c. lowfat milk; 2 tbsp. vegetable oil; 1 (4 ounce.) can green chilies (optional); 3/4 c. shredded Cheddar cheese

Servings: persons

1 c. yellow cornmeal
1 c. flour
2 tbsp. sugar
4 teaspoon baking pwdr
1/2 teaspoon salt
1/2 teaspoon chili pwdr
2 Large eggs
1 c. solid pack pumpkin
1 c. lowfat milk
2 tbsp. vegetable oil
1 (4 ounce.) can green chilies (optional)
3/4 c. shredded Cheddar cheese

1
In large bowl, combine cornmeal, flour, sugar, baking pwdr, salt and chili pwdr.
2
In small bowl, beat Large eggs, fold in pumpkin, lowfat milk, oil and chilies.
3
Add in pumpkin mix to flour mix.
4
Stir just till moistened.
5
Fill 2/3 full into greased muffin tins.
6
Sprinkle tops with cheese.
7
Bake at 400 degrees for 20-25 min or possibly till pick in center comes out clean.
8
Serve hot.

654

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 12 ingredients. The key ingredients include: 1 c. yellow cornmeal, 1 c. flour, 2 tbsp. sugar, 4 teaspoon baking pwdr, and more.

Yes, Tex Mex Pumpkin Corn Muffins Recipe 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.

Tex Mex Pumpkin Corn Muffins Recipe

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