NADIA'S EASY PUMPKIN CORNBREAD MUFFINS
Super-easy, fun recipe to whip up in minutes for an October or November breakfast. Love serving this with chili for dinner too. I like spraying the muffin liners so that the muffins don't stick. Just a tiny spray will do!
Provided by Nadia Christensen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 21
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
- Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 19.4 g, Cholesterol 0.7 mg, Fat 2.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 520.8 mg, Sugar 3.5 g
PUMPKIN CREAM CHEESE MUFFINS
You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping.
Provided by Barb
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 18
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
- To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
- For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
- For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
- Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
- Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 45.2 g, Cholesterol 49.8 mg, Fat 12.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 4.9 g, Sodium 225.8 mg, Sugar 28.8 g
PUMPKIN CORN MUFFINS
Nutritious pumpkin perks up simple cornbread muffins for a breakfast or dinner treat. Try them with a spicy chili or whip up a batch to serve on a brisk morning around the campfire.
Provided by SnowHat
Categories Quick Breads
Time 26m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 375°F Grease or paper-line 12 muffin cups.
- COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl.
- Beat eggs, pumpkin, milk and vegetable oil in medium bowl until combined.
- Add to flour mixture; mix thoroughly.
- Spoon batter into prepared muffin cups.
- BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
- Serve warm.
Nutrition Facts : Calories 175.5, Fat 6.2, SaturatedFat 1.1, Cholesterol 36.2, Sodium 237.7, Carbohydrate 26.8, Fiber 1.3, Sugar 5.9, Protein 3.8
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