Nadia’s Easy Pumpkin Cornbread Muffins

Super-easy, fun recipe to whip up in minutes for an October or November breakfast. Love serving this with chili for dinner too. I like spraying the muffin liners so that the muffins don’t stick. Just a tiny spray will do!

Original recipe makes 21 muffins

Ingredients

cooking spray
4 cups cornbread mix (such as Marie Callender’s®)
1 tablespoon baking powder
3/4 teaspoon pumpkin pie spice
1 (15 ounce) can pumpkin puree
1 1/2 cups water

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    30 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
  2. Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition

Calories: 109 kcal
Carbohydrates: 19.4 g
Cholesterol: < 1 mg
Fat: 2.6 g
Fiber: 0.8 g
Protein: 2.3 g
Sodium: 521 mg