Pumpkin Cornbread Muffins

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Pumpkin Cornbread Muffins

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12

Ingredients

  • 1 none cooking spray
  • 1 cup flour, all-purpose
  • 3/4 cup Cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large egg
  • 1 cup pumpkin, canned
  • 1/2 cup brown sugar
  • 4 tablespoon olive oil
  • 1 cup pecans, chopped

Serve With

  • 2 cup strawberries

Instructions

  • Preheat oven to 425° F. Spray muffin cups with cooking spray or line with paper liners.
  • In a large bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. (You can use 1/2 all-purpose flour and 1/2 wheat flour if preferred.) 
  • In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
  • Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix.
  • Fold in pecans.
  • Divide the batter evenly among prepared muffin cups.
  • Bake in preheated oven for 15-18 minutes until a toothpick inserted into the center of a muffin comes out clean.
  • Serve muffins with strawberries on the side. 
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