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Nadia's Easy Pumpkin Cornbread Muffins

Nadia Christensen

"Super-easy, fun recipe to whip up in minutes for an October or November breakfast. Love serving this with chili for dinner too. I like spraying the muffin liners so that the muffins don't stick. Just a tiny spray will do!"
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30 m servings 109 cals
Original recipe yields 21 servings (21 muffins)

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
  2. Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts

Per Serving: 109 calories; 2.6 g fat; 19.4 g carbohydrates; 2.3 g protein; < 1 mg cholesterol; 521 mg sodium. Full nutrition

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Very good for Sesonal dinner