"Hunger is the best sauce in the world."--Cervantes

Pumpkin Corn Muffins Recipe

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This recipe for Pumpkin Corn Muffins, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne (Parsoneault) McCown
Added: Monday, February 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. all-purpose flour
1 c. corn meal
1/3 c. sugar
4 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 1/4 c. canned pumpkin
1/3 c. milk
1/4 c. vegetable oil

Directions:
Directions:
Preheat oven to 375. Grease or paper-line 12 muffin cups.

Combine flour, cornmeal, sugar, baking powder and salt in a bowl. Beat eggs, pumpkin, milk and vegetable oil in a bowl until combined. Add to flour mixture and mix thoroughly. Spoon batter into prepared muffin tin.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm with butter.

Number Of Servings:
Number Of Servings:
12

 

 

 

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