Pumpkin Cornbread Muffins
These 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.
Servings: 12 muffins
Calories: 173kcal
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
Nutrition Facts
Pumpkin Cornbread Muffins
Amount per Serving
Calories
173
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
45
mg
15
%
Sodium
411
mg
18
%
Potassium
144
mg
4
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
3405
IU
68
%
Vitamin C
1
mg
1
%
Calcium
158
mg
16
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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