Ingredients
- cooking spray
- 4 cups cornbread mix (such as Marie Callender's®)
- 1 tablespoon baking powder
- ¾ teaspoon pumpkin pie spice (Optional)
- 1 (15 ounce) can pumpkin puree
- 1 ½ cups water
Why This Recipe Is So Easy To Love
These muffins are moist and flavorful with a hint of natural sweetness from the pumpkin. They come together quickly and use simple ingredients you probably already have in your kitchen. Perfect for breakfast or a cozy snack.
Helpful Kitchen Tips
- Use fresh pumpkin puree for the best texture and taste.
- Do not overmix the batter; stir just until the ingredients are combined.
- Check muffins with a toothpick after 18 minutes to avoid overbaking.
- Do not overmix the batter; stir just until the ingredients are combined.
- Check muffins with a toothpick after 18 minutes to avoid overbaking.
Directions
Gently heat your oven to 375°F (190°C) and lightly spray a muffin tin with cooking spray. In a large bowl, mix together the cornbread mix, baking powder, and pumpkin pie spice. Then, add the pumpkin puree and water to the dry ingredients and stir everything until just combined—don’t overmix. Spoon the batter evenly into the muffin cups. Pop them in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool for a few minutes before enjoying!
What To Serve With This Dish
Serve warm with a pat of butter or a drizzle of honey. They also pair nicely with a hot cup of coffee or tea. For a savory twist, try them alongside chili or soup.
Storage Suggestions
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature before serving.
