Pumpkin and Spice Cornbread Muffins

by Will Altman

Pumpkin and Spice Cornbread Muffins

Ingredients:

1 cup Canned Pumpkin or roasted pumpkin

1 tsp pumpkin spice

2 tbsp brown sugar

2 tbsp molasses

Pepitas (for topping) aka pumpkin seeds

1 Quickie Bag Altman Farm Cornbread Mix

3/4 cup milk

3 tbsp melted (and cooled) butter

1 egg

 

Directions:

Whisk dry ingredients together and then whisk in wet ingredients until blended.

(Options: You can drop a little molasses on top of each muffin before baking and swirl it around to give it a neat swirl look or you can mix the molasses into the batter. You can also top the muffins with pumpkin seeds to add a little crunch.)

Spoon batter into greased Muffin pan or use baking cups. Makes 11-12 muffins

Let batter rest for about 5 minutes, then bake at 400 for 18-20 minutes. 

Allow to cool and chow down.

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