Pumpkin Corn Muffins
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Classic corn muffins get an update for fall. Pumpkin puree, cinnamon, and a little brown sugar make these Pumpkin Corn Muffins seasonally special and perfect for pairing with soup or chili.
Pumpkin Corn Muffins
If you’ve been following along, you might remember that I recently shared my recipe for Pumpkin Corn Chili. As promised, today I’m back with the perfect complement to that recipe: these Pumpkin Corn Muffins!
To be honest with you, I’ve never made cornbread or corn muffins before. However, I recently worked with Pillsbury and they sent me a few boxes of their new Corn Muffin Mix – my goodness, is it easy and delicious! I had these muffins mixed up and in the oven in about five minutes.
I also love that one box makes six muffins. It’s the perfect amount – especially if you’re just cooking for a small group of people. Need more? Just make two boxes.
For this recipe, I just followed the instructions on the box, but added in some pumpkin puree, cinnamon, and a little brown sugar. That’s all. However simple it may seem, it really added a delicious seasonal flare and flavor to the muffins.
They are so yummy and paired perfectly with my Pumpkin Chili. You can find that recipe HERE.
I’m not sure you need a detailed walkthrough of this recipe, but let me tell you how I made them anyways.
How to make Pumpkin Corn Muffins:
Begin by preheating your oven to 400 degrees F. Then, lightly spray muffin cups or line with paper baking cups.
In a bowl, combine muffin mix, milk, egg, pumpkin puree, cinnamon, and brown sugar. Stir until all ingredients are blended. (No mixer needed. A spoon works great!) Fill muffin cups 2/3 full.
That’s it! Just bake at 400 degrees F for 15 to 19 minutes or until golden brown.
I told you these Pumpkin Corn Muffins were easy.
While I typically am a fan of making things from scratch, I also enjoy the convenience of a box mix from time to time. (Truth be told, I love a boxed cake mix.)
You can make these muffins to serve with my Pumpkin Chili recipe or just whip them up to have with any fall or winter dinner. No matter how you enjoy them, I hope you give this Pumpkin Corn Muffin recipe a try.
Happy Baking!
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Pumpkin Corn Muffin Recipe
Pumpkin Corn Muffins
Ingredients
- 1 box Pillsbury Corn Muffin Mix
- 1/3 cup milk
- 1 egg
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1 teaspoon brown sugar
Instructions
- Heat oven to 400 degrees F. Lightly spray muffin cups or line with paper baking cups.
- Combine muffin mix, milk, egg, pumpkin puree, cinnamon, and brown sugar in a small mixing bowl. Stir until all ingredients are blended. Fill muffin cups 2/3 full.
- Bake at 400 degrees F for 15 to 19 minutes or until golden brown.
Thanks for the recipe! It turns out that it’s not difficult and you can cook with your child!
Great and delicious cup cake and very amazing looking on the chef side.
Thank you for sharing. https://mcdvoice.me/
Thank you for your delicious and healthy recipes. You need to open your own restaurant with dishes from the chef.
really nice tweak on what I already love (corn muffins) pumpkin and cinnamon a nice addition, thank you!