Pumpkin and Spice Cornbread Muffins
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
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.