Ingredients
1 6.5-ounce package of cornbread mix- 1 15-ounce can of pumpkin puree
- 2 tablespoons of olive oil
- 1 egg
Directions
- Preheat the oven to 400°.
- Spray the bottoms and sides of 10 muffin tins with cooking spray.
- Add the cornbread mix, pumpkin puree, olive oil, and egg to a mixing bowl.
- Stir until the ingredients are thoroughly combined.
- Divide the muffin batter into the 10 muffin tins.
- Bake for 18 to 20 minutes or until golden brown.
- Allow the pumpkin corn muffins to cool slightly before removing from the muffin tins.
- Store the pumpkin corn muffins in an airtight container.
Image Credits
Easy Pumpkin Corn Muffins © 2013 Heather Johnson
Canned Pumpkin and Cornbread Mix © 2013 Heather Johnson
Spraying the Muffin Tins © 2013 Heather Johnson
Pumpkin Puree © 2013 Heather Johnson
Adding the Cornbread Mix, Egg, and Olive Oil © 2013 Heather Johnson
Stirring the Muffin Batter © 2013 Heather Johnson
Unbaked Pumpkin Corn Muffins © 2013 Heather Johnson
Baking the Pumpkin Corn Muffins © 2013 Heather Johnson
Baked Pumpkin Corn Muffins © 2013 Heather Johnson
Easy Pumpkin Corn Muffins © 2013 Heather Johnson
