- 2 c Self-Rising Corn Meal
- 1 c Self-Rising Flour
- 2 tsp Pumpkin Pie Spice
- 1/4 tsp Salt
- 1/2 c Light Brown Sugar, packed
- 1 1/2 c Milk
- 1 c Pumpkin Puree, I used homemade (can use canned)
- 3 Eggs, lightly beaten
- 1/4 c Butter, melted (1/2 stick)
Preheat oven to 400 degrees.
In a mixing bowl, combine corn meal, flour, pumpkin spice, salt, and brown sugar. Add milk and mix well.
Add pumpkin puree, eggs and combine with other ingredients.
Last add the melted butter and stir together with the batter.
Spray a muffin tin and fill 3/4 to the top.
Bake for 15 minutes.
Makes 24 muffins.Serving Suggestion: Although these are great just as they are, try them with a pat of fresh butter, a smear of apple butter, or my personal favorite – drizzled in honey.