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Pumpkin Cornbread Muffics
5 from 12 votes

Pumpkin Cornbread Muffins

These pumpkin cornbread muffins feature autumn flavors, and they are perfect for Thanksgiving or Christmas dinner. Also delicious with a cup of soup. Learn how to make them with this easy recipe.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 12 muffins
Calories: 173kcal

Ingredients

  • 1 cup cornmeal
  • 1 cup bread flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • The leaves of 3 fresh thyme sprigs
  • 1 cup Borden Four Cheese Mexican Blend divided
  • 1 cup Horizon Organic Low-Fat Milk
  • 2 Egg-land's Best eggs
  • 1 cup pumpkin puree
  • 3 tablespoons butter melted

You will also need

  • 1 cupcake baking sheet
  • Cooking spray or butter to grease baking sheets

Instructions

  • Pre-heat oven to 400 degrees F.
  • In a large bowl mix cornmeal, bread flour, baking power, salt and 3/4 cup of cheese blend.
  • In a medium bowl whisk together milk, eggs, pumpkin puree and butter.
  • Pour wet ingredients into dry ingredients. Gently fold until just combined, please don't over mix. Set aside.
  • Grease baking sheet with cooking spray or butter.
  • Divide batter evenly among the 12 cups of the muffin mold and bake for 15-18 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the muffins.
  • Cool down for 5 minutes. Serve warm

Nutrition

Nutrition Facts
Pumpkin Cornbread Muffins
Amount per Serving
Calories
173
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
45
mg
15
%
Sodium
 
411
mg
18
%
Potassium
 
144
mg
4
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
7
g
14
%
Vitamin A
 
3405
IU
68
%
Vitamin C
 
1
mg
1
%
Calcium
 
158
mg
16
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breads, Side Dishes
Cuisine: American
Author: Silvia Martinez