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It's officially fall in a couple days, but it seems like it's been fall for a while, given all the pumpkin-flavored foods out there! Pumpkin lattes, pumpkin doughnuts, pumpkin cheesecake - it seems like if there's a food, someone will add pumpkin to it in the fall!
So I'm going along with that trend - here's my recipe for pumpkin corn muffins!
Here's the recipe:
PUMPKIN CORN MUFFINS
1 cup yellow cornmeal
1 cup all-purpose flour
1 tsp baking soda
1/2 tbsp baking powder
1/2 tsp salt
1/4 cup brown sugar
1 egg, beaten
3/4 cup milk
2 tsp butter or margarine, melted
1 cup canned pumpkin puree (about 1/2 of a 15-oz can)
Preheat oven to 375 degrees. Line a muffin tin with 12 paper liners. Spray nonstick spray onto the liners.
In a medium bowl, combine the the cornmeal, flour, baking soda, baking powder, and salt.
In a large mixing bowl, mix together the brown sugar, egg, milk, and butter. Using a whisk, add the pumpkin puree and whisk until well combined.
Add the dry ingredients to the wet ingredients, mixing until all of the dry ingredients are just moistened.
Pour batter into muffin cups, filling them two-thirds full. Bake muffins for 16-20 minutes.
Makes 12 muffins.
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