Pumpkin Corn Muffins
Author: 
Serves: about 18 muffins
 
Ingredients
  • 4 eggs
  • ¾ cup canned pumpkin puree
  • ⅓ cup oil
  • ¼ cup maple syrup
  • ½ cup milk or nondairy milk
  • 1½ teaspoons baking powder
  • 1½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1½ teaspoons cinnamon
  • 1 cup flour
  • 1¼ cups cornmeal
Instructions
  1. Preheat oven to 350. Line a muffin pan with paper liners and set aside.
  2. Combine eggs, pumpkin puree, oil, maple syrup and milk in a medium bowl. Whisk to combine.
  3. Add baking powder, baking soda, salt, vanilla, sugar and cinnamon. Whisk until smooth.
  4. Switch from a whisk to a rubber spatula or wooden spoon. Add flour and cornmeal. Stir to incorporate.
  5. Spoon batter into prepared muffin pans, filling each cup about ¾ full. Bake for 16-18 minutes, until the top is set.
Plan Ahead:
  1. These muffins freeze nicely in an airtight container or bag.
Recipe by Overtime Cook at http://overtimecook.com/2020/11/18/pumpkin-corn-muffins/