EspañolThese pumpkin cornbread muffins feature autumn flavors, and they are perfect for Thanksgiving or Christmas dinner. Also delicious with a cup of soup. Learn how to make them with this easy recipe.
Thanks to the National Frozen & Refrigerated Foods Association (NFRA) for making these Pumpkin Cornbread Muffins possible. My comments, opinions and my love of Fall flavors are my own!
The holidays are almost here, a time when we hope to spend quality time with friends and family. Fall flavors are all around us, cranberries, pumpkins, sweet potatoes, squash, ginger, apples, pears, maple, turkey, and more.
It's during these times I like to pay special attention to making sure I have my fridge and freezer stocked up with the right foods for preparing both comforting menus to enjoy with my loved ones, as well as quick, tasty treats for guests.
I like to concentrate on real, simple, fresh ingredients that can fit into a well-balanced lifestyle. Ingredients that are not only nutritious but taste delicious and leave everyone feeling satisfied.
Foods just like the wholesome ingredients in these Pumpkin Cornbread Muffins, made with farm-grown cornmeal and pumpkin along with classic farm to table stars from the dairy aisle like milk, eggs and cheese.
Cornbread muffins here take on a new dimension with the addition of pumpkin and cheese. They work great for snacks, appetizers or paired with your favorite soup or chili.
Pumpkin Cornbread Muffins
Prep 10 minutes
Start to finish: 45 minutes
12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup bread flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- The leaves of 3 fresh thyme sprigs
- 1 cup Borden Four Cheese Mexican Blend, divided
- 1 cup Horizon Organic Low-Fat Milk
- 2 Eggland's Best cage free eggs
- 1 cup pumpkin puree
- 3 tablespoons butter, melted
You will also need
- 1 cupcake baking sheet
- Cooking spray or butter to grease baking sheets
Instructions
Pre-heat oven to 400 degrees F.
In a large bowl mix cornmeal, bread flour, baking powder, salt and 3/4 cup of cheese blend.
In a medium bowl whisk together milk, eggs, pumpkin puree and butter.
Pour wet ingredients into dry ingredients. Gently fold until just combined, please don't over mix. Set aside.
Grease baking sheet with cooking spray or butter.
Divide batter evenly among the 12 cups of the muffin mold.
Sprinkle the rest of the cheese on top and bake for 15-18 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the muffins.
Cool down for 5 minutes.
Serve warm and enjoy!
I invite you to take a stroll down the frozen food and dairy aisles of your favorite supermarket to find inspiration for creating fun, rich and delicious meals this Fall. Be sure to come back and share your new creations with us.
And for even more inspiration, be sure to check out the delicious ideas from NFRA at www.EasyHomeMeals.com, as well as our “Cool Food Panel” board on Pinterest!
Pumpkin Cornbread Muffins
Ingredients
- 1 cup cornmeal
- 1 cup bread flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- The leaves of 3 fresh thyme sprigs
- 1 cup Borden Four Cheese Mexican Blend divided
- 1 cup Horizon Organic Low-Fat Milk
- 2 Egg-land's Best eggs
- 1 cup pumpkin puree
- 3 tablespoons butter melted
You will also need
- 1 cupcake baking sheet
- Cooking spray or butter to grease baking sheets
Instructions
- Pre-heat oven to 400 degrees F.
- In a large bowl mix cornmeal, bread flour, baking power, salt and 3/4 cup of cheese blend.
- In a medium bowl whisk together milk, eggs, pumpkin puree and butter.
- Pour wet ingredients into dry ingredients. Gently fold until just combined, please don't over mix. Set aside.
- Grease baking sheet with cooking spray or butter.
- Divide batter evenly among the 12 cups of the muffin mold and bake for 15-18 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the muffins.
- Cool down for 5 minutes. Serve warm
Nutrition
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