Pumpkin Cornbread Muffins
Recipe: #11130
November 13, 2013
Categories: Brunch, Christmas, Easter, Potluck Sunday Dinner, Thanksgiving, Oven Bake, Fat Free, Vegetarian, Kid's Lunches, Flour, Muffins, more
"These rise quite high and a real moist! A delicious muffin to make for the Fall"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (72.3 g)
- Calories 152.7
- Total Fat - 6.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 20.7 mg
- Sodium - 329 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 1.8 g
- Sugars - 5 g
- Protein - 3.6 g
- Calcium - 129 mg
- Iron - 1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Line muffin tins.
Step 3
Sift dry ingredients.
Step 4
Stir egg, oil, pumpkin and milk into dry ingredients.
Step 5
Pour into a lined muffin tins.
Step 6
Bake for 30 to 35 minutes. Let cool on a metal rack.
Tips
No special items needed.
0 Reviews
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