Pumpkin Spice Cornbread Muffins
Pumpkin Spice Cornbread Muffins might be just the side dish you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 218 calories, 4g of protein, and 7g of fat per serving. For 42 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. 15 people found this recipe to be yummy and satisfying. A mixture of cornmeal, pumpkin puree, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Premeditated Left Over. From preparation to the plate, this recipe takes approximately 10 minutes. This recipe is typical of Southern cuisine. Taking all factors into account, this recipe earns a spoonacular score of 39%, which is not so great. Users who liked this recipe also liked Pumpkin Spice Cornbread Muffins, Easy Pumpkin Cornbread Muffins, and Honey Pumpkin Cornbread Muffins.
Servings: 12
Cooking duration: 10 minutes
Ingredients:
1 Tablespoon baking powder
½ teaspoon baking soda
¾ cup brown sugar
¼ cup canola oil
1¼ cups cornmeal
2 eggs
¾ cup flour
1 teaspoon ground cinnamon
1 cup milk
1 Tablespoon pumpkin pie spice
1 cup pumpkin purée
Equipment:
oven
mixing bowl
muffin tray
whisk
toothpicks
wire rack
Cooking instruction summary:
Preheat oven to 400. Line your muffin pan with paper liners and set aside.In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, pumpkin pie spice and cinnamon.In a medium mixing bowl, whisk together the pumpkin pure, milk, sugar, oil and eggs.Fold in the pumpkin pure mixture into the dry ingredients until well combined.Spoon the muffin batter into the paper liners and fill each one of the way. They will expand a bit during the baking process.Bake for 10 to 12 minutes or until an inserted toothpick comes out clean. The muffins should be golden brown in color.Allow to cool in the muffin pan for five minutes before transferring to a wire rack to completely cool.
Step by step:
1. Preheat oven to 40
2. Line your muffin pan with paper liners and set aside.In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, pumpkin pie spice and cinnamon.In a medium mixing bowl, whisk together the pumpkin pure, milk, sugar, oil and eggs.Fold in the pumpkin pure mixture into the dry ingredients until well combined.Spoon the muffin batter into the paper liners and fill each one of the way. They will expand a bit during the baking process.
3. Bake for 10 to 12 minutes or until an inserted toothpick comes out clean. The muffins should be golden brown in color.Allow to cool in the muffin pan for five minutes before transferring to a wire rack to completely cool.
Nutrition Information:
covered percent of daily need
