Pumpkin Spice Cornbread Muffins
Author: Staff
Cook time:
Total time:
Serves: 12
- 1¼ cups cornmeal
- ¾ cup flour
- 1 Tablespoon baking powder
- ½ teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 cup pumpkin purée
- 1 cup milk
- ¾ cup brown sugar
- ¼ cup canola oil
- 2 eggs
- 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 purée, milk, sugar, oil and eggs.
- Fold in the pumpkin purée mixture into the dry ingredients until well combined.
- Spoon the muffin batter into the paper liners and fill each one ¾ 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.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=37600
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