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Pumpkin Corn Muffins Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Yellow corn meal||1 Cup (16 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||4 Teaspoon|
|Solid pack pumpkin||1 1⁄4 Cup (20 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2195 Calories from Fat 666
% Daily Value*
Total Fat 76 g116.2%
Saturated Fat 13.2 g65.8%
Trans Fat 0 g
Cholesterol 430.5 mg
Sodium 2792.1 mg116.3%
Total Carbohydrates 343 g114.4%
Dietary Fiber 24.8 g99.3%
Sugars 82.9 g
Protein 48 g95.1%
Vitamin A 964.7% Vitamin C 21.4%
Calcium 172.5% Iron 117.5%
*Based on a 2000 Calorie diet
Beat eggs, pumpkin, milk and oil in medium bowl until combined.
Add to flour mixture; mix thoroughly.
Spoon batter into 12 greased or paper-lined muffin cups.
BAKE in preheated 375° F. oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean.