Pumpkin Cornbread Muffins
Pumpkin cornbread muffins are fluffy, fragrant, and moist made with Jiffy boxed mix and pumpkin puree.
Servings: 9 muffins
Calories: 178
Equipment
Ingredients
- 8.5 ounces Jiffy Corn Muffin Mix 1 box
- 1 egg
- ⅓ cup milk
- ½ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- 2 Tablespoons granulated sugar
- ½ cup pecans chopped (optional)
Instructions
- Preheat oven to 400°F. Grease muffin tin (I use butter).
- Mix muffin mix, egg, milk, pumpkin, pumpkin pie spice, and sugar stir well, but until just combined. Fold in pecans.
- Using 3 Tablespoon cookie scoop, fill muffin tin ⅔ full (9 muffins).
- Bake for 16-18 minutes until tops are golden brown. Cool in muffin tin for 3 minutes and carefully remove and cool on a wire rack.
Notes
- Doubles easily.
- Refrigerate leftovers for up to 4 days, or freeze up to 3 months.
Nutrition
Calories: 178 | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 230mg | Potassium: 102mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2193IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg