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
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PREP
10 mins
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COOK
20 mins
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READY IN
30 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
- 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.
- 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