Pumpkin Corn Muffins

Pumpkin Corn Muffins

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YIELD
12 muffins

What You Need

  • 1-15 ounce package of cornbread mix
  • 2/3 cup milk of choice
  • 1/3 cup vegetable oil
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 2 cups Dandy Sweet Corn kernels (from about 2 cobs), divided
Find Dandy Sweet Corn

Make It

1. Preheat oven to 375°F. Line muffin pan with paper baking cups.

2. To a large mixing bowl, stir to combine cornbread mix, milk, oil, egg, pumpkin puree and pumpkin pie spice. Fold in 1 ½ cups of corn kernels.

3. Divide batter among prepared muffin cups, about ¾ full per baking cup. Top with remaining ½ cup corn.

4. Bake muffins, until the tops are golden brown, about 14–16 minutes. Let cool slightly in the pan. Transfer muffins to a wire rack and eat while warm or let cool completely. Top with butter and honey for extra flavor.

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