Pumpkin Corn Muffins

Nutritious pumpkin perks up simple corn bread muffins for a breakfast, lunch or for a dinner treat. Try them with a spicy chili or they are great as a snack too!

Pumpkin Corn Muffins
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PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.

COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, vegetable oil and corn 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.

Nutritional Information

% Daily Value *

  • Total Fat 5g 7%
  • Saturated Fat 1g 6%
  • Cholesterol 40mg 13%
  • Sodium 240mg 10%
  • Carbohydrates 27g 9%
  • Dietary Fiber 2g 10%
  • Vitamin A 70%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 6%
  • Sugars 7g
  • Protein 4g

* Percentage Daily Values are based on a 2000 calorie diet.

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