Description
Mini Pumpkin Cornbread Muffins are a delightful fall treat that combines the flavors of pumpkin and cornbread, perfect for any autumn gathering.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- For added flavor, consider adding chocolate chips or nuts to the batter.
- These muffins freeze well; just thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Cornbread Muffins, Fall Treat, Pumpkin Recipes, Cornbread Muffins