Pumpkin corn muffins sound delicious, and it’s the Fall version of cornbread. Bobby Dean’s recipe is vegetarian-friendly, and he’s filling in for Paula Deen on her YouTube channel. Corn muffins are great to make days in advance to have for breakfast the next day or as a snack. So, as the weather starts to obtain cooler, and the Fall season has approached, these would smell great in the oven. I love the smell of cinnamon and pumpkin spice baked goods. Sometimes, I would just bake something so the entire house can smell like sweet desserts. The pumpkin gives a kind color to the corn muffins, and it would give a kind hint of Fall.
- 1½ cups all-purpose flour
- ½ cup cornmeal
- ½ cup sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup canned pumpkin
- ½ cup 1% buttermilk
- ¼ cup vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- grated zest of 1 orange
First, preheat the oven at 350F. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Then, in another bowl, mix the wet ingredients. Fold the pumpkin mixture into the flour mixture until combined.
Next, spray the 12-cup muffin pan with cooking spray. Then, use an ice cream scooper to scoop the batter into the muffin pan. Bake for about 20 minutes.
Overall, I would love to make a basket of muffins, and they do not take long to cook at all. I am motivated to make these and have some company over. Not only are they simple and delicious, but they are also healthy too. Bobby says they’re only 160 calories, which is astonishing for a muffin. I think they would taste astonishing with a small butter on top too.
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