Pumpkin Cornbread Muffins
Easy and fluffy Pumpkin Cornbread Muffins with hints of pumpkin spice in every bite! Serve them as a side dish for Thanksgiving or alongside your favorite chili.
Servings: 22 muffins
Calories: 209kcal
Ingredients
- 2 cups all purpose flour
- 2 cups cornmeal
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 1 cup pumpkin puree
- 1 ½ cups buttermilk
- 14 oz condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 4 eggs
- 3 oz butter, softened
Instructions
- Mix milk and cornmeal and let it sit 10 minutes
- Preheat your oven to 350 degrees and spray non stick spray on your muffin trays.
- In another bowl, cream the butter until it is very soft and fluffy.
- Add the eggs in, one by one, and mix until combined. Add in the condensed milk and vanilla. Mix well. Add in the cornflour mixture and mix. Add the sifted flour, baking powder, pumpkin spice, and cinnamon. Mix until combined. Try not to over mix. Fold in the pumpkin puree.
- Divide evenly into muffin tins and bake for 15 - 20 minutes until a toothpick comes out clean. You can sprinkle some ground cinnamon or pumpkin spice on top of the muffins before placing in the oven for a subtly darker top.
Nutrition
Calories: 209kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 81mg | Potassium: 221mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1949IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg
