Perfect muffins for fall!
These moist delicious muffins bake up super fluffy and are right on the line between savory and sweet. This muffin recipe is super quick and easy to make – thanks to boxed corn muffin mix! We love them warm with butter! The recipe is easily doubled for a quick dozen delicous muffins! Enjoy!
Whipped Pumpkin Maple Butter
Spread this delicious sweet compound butter on just about anything! Pumpkin bread, pancakes, waffles, biscuits, french toast, sweet potatoes… It's super easy to whip together and keeps for at least a week in the refrigerator.
Check out this recipe
Make Butter with Your Food Processor
Who knew you could churn your own butter using your food processor? I knew you could make it in your stand mixer, but a food processor makes it all a little neater! It tastes amazingly fresh and light!
Check out this recipe
Easy Pumpkin Cornbread Muffins
Perfect for fall! These moist delicious muffins bake up super fluffy and are right on the line between savory and sweet. This muffin recipe is super quick and easy to make – thanks to boxed corn muffin mix! We love them warm with butter! The recipe is easily doubled for a quick dozen delicous muffins! Enjoy!
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Servings: 6
Equipment
- Standard 6-cup Muffin Pan
Ingredients
- 1 (8.5 ounce) box Jiffy Corn Muffin Mix
- 1/2 teaspoon pumpkin pie spice*
- 1 tablespoon brown sugar packed
- 1/3 cup buttermilk*
- 2 large eggs lightly beaten
- 1/2 cup pumpkin puree
Instructions
- Preheat oven to 400 degrees F.
- Add muffin mix, pumpkin pie spice and brown sugar to mixing bowl – whisk to combine and break up lumps.
- Add buttermilk, eggs and pumpkin puree and mix until just combined. Let sit 3-5 minutes.
- Gently stir again to break up any lumps.
- Grease or spray 6-cup muffin pan – making sure to get the top edge – these muffins puff a lot.
- Spoon batter evenly into pan.
- Bake 16-18 minutes or until top springs back when lightly touched.
- Let cool a few minutes in pan before removing to wire rack. If storing in container or bag – let cool completely.
- These muffins hold up well for a couple days or you can freeze them.
Notes
Buttermilk Substitutes:
- Add 1 teaspoon white vinegar to the 1/3 cup milk and let sit 5-10 minutes.
- Add 1 rounded tablespoon plain regular or Greek yogurt to measuring cup, then fill up to 1/3 cup mark with milk and stir.
DIY Pumpkin Pie Spice:
Makes 3 teaspoons: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon ground cloves – store the leftovers in an air-tight container in your spice cabinetNutrition (approx. data estimated via online nutritional calculator.)
Calories: 48kcal (2%) | Carbohydrates: 5g (2%) | Protein: 3g (6%) | Fat: 2g (3%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 63mg (21%) | Sodium: 41mg (2%) | Potassium: 87mg (2%) | Fiber: 1g (4%) | Sugar: 3g (3%) | Vitamin A: 3290IU (66%) | Vitamin C: 1mg (1%) | Calcium: 33mg (3%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!
I tried these for the first time today, and both my husband and I really like them. They’re not too sweet, but also not too savory…a nice combination. He suggested we have them as part of our Thanksgiving dinner. I agree! (And they’re so easy to make.)
I agree – love the combo! Honored you’ll be making them to be a part of your Thanksgiving dinner!! All the best to you and yours!