Pumpkin Cornbread Muffins Recipes
NADIA'S EASY PUMPKIN CORNBREAD MUFFINS
Super-easy, fun recipe to whip up in minutes for an October or November breakfast. Love serving this with chili for dinner too. I like spraying the muffin liners so that the muffins don't stick. Just a tiny spray will do!
Provided by Nadia Christensen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 21
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
- Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 19.4 g, Cholesterol 0.7 mg, Fat 2.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 520.8 mg, Sugar 3.5 g
PUMPKIN CORNBREAD MUFFINS
Fill your mornings with the flavors of fall with these delicious muffins. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Prepare a regular sized 12-cup muffin tin by greasing or lining 8 cups.
- In a medium sized bowl, make your flaxseed "eggs" by combining the flaxseed with water, giving it a good stir and allowing it to sit for a few minutes to thicken up.
- In a large bowl, mix the flour, cornmeal, baking powder, salt, cinnamon, nutmeg.
- Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.
- Gently add the wet mixture into the bowl with the dry ingredients and stir until just mixed. Do not over mix.
- Evenly divide the cornbread mixture into 8 prepared cups. Bake for 25 minutes, until golden in color and a toothpick comes out clean.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 37.5 g, Fat 5 g, Fiber 3 g, Protein 3.4 g, SaturatedFat 3.1 g, Sodium 296 mg, Sugar 2.2 g
PUMPKIN CORN MUFFINS
Nutritious pumpkin perks up simple cornbread muffins for a breakfast or dinner treat. Try them with a spicy chili or whip up a batch to serve on a brisk morning around the campfire.
Provided by SnowHat
Categories Quick Breads
Time 26m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 375°F Grease or paper-line 12 muffin cups.
- COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl.
- Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined.
- Add to flour mixture; mix thoroughly.
- Spoon batter into prepared muffin cups.
- BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
- Serve warm.
Nutrition Facts : Calories 175.5, Fat 6.2, SaturatedFat 1.1, Cholesterol 36.2, Sodium 237.7, Carbohydrate 26.8, Fiber 1.3, Sugar 5.9, Protein 3.8
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