Pumpkin Maple Corn Muffins |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Moist without being heavy, with a delicate maple flavor. These can be served with a sweet glaze or sandwiched with sliced ham or turkey and cranberry sauce...perfect for Thanksgiving left-overs! Ingredients:
2 cups self-rising cornmeal mix (quaker or aunt jemima makes one) |
1/2 cup packed light brown sugar |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1 cup canned pumpkin |
1 cup milk |
1/4 cup vegetable oil |
1 large egg |
1 teaspoon maple extract |
3 tablespoons coarse sugar, for topping |
Directions:
1. Heat oven to 400*F. Grease 12 muffin cups.
2. Whisk together the cornmeal mix, brown sugar, ginger, and cinnamon in a large bowl; make a well in the center.
3. In a small bowl, combine the pumpkin, milk, oil, egg, and maple extract; blend well.
4. Pour the pumpkin mixture into the dry ingredients; stir with a wooden spoon just until combined, 20-25 good strokes.
5. Fill prepared muffin cups 3/4 full; sprinkle with the coarse sugar.
6. Bake 15-18 minutes, until lightly golden.
7. Cool for 5 minutes before removing muffins from pans; cool 15 minutes on a wire rack.
8. Serve warm or cool.
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