Pumpkin Cornbread Mini Muffins

Pumpkin Cornbread Mini Muffins

I absolutely love this recipe!  It's so simple to make and the flavors are fabulous.  The pumpkin, brown sugar and cinnamon take cornbread to a whole new level.  Serve for breakfast, alongside chili, or at a big holiday meal.  Oh and add my Cinnamon Honey Butter to make it even more wonderful! 

Makes 35 mini muffins

1 package (20oz) Bob’s Red Mill
       Gluten Free Cornbread Mix

1 teaspoon ground cinnamon

½ teaspoon ground ginger

2 eggs

1 (15oz) can pumpkin puree

¾ cup light brown sugar, firmly packed

¼ cup milk (cow’s milk or
       almond milk)

Cooking Spray
       (I like to use canola spray)

            Preheat oven to 375 degrees.

Spray a mini muffin pan with cooking spray and set aside.

In a medium bowl, whisk together cornbread mix, cinnamon, and ginger.  

            In a large bowl, whisk together eggs, pumpkin puree, light brown sugar, and milk.  Add dry ingredients to the pumpkin mixture in thirds, mixing until all the ingredients are completely combined.     

Use a small ice cream scoop or tablespoon to fill each mini muffin tin with the cornbread batter.  Bake for 14-15 minutes, or until the center is completely cooked through.   Let them cool in the pan for 5 minutes before transferring them to a wire cooling rack.  Serve with my Cinnamon Honey Butter.

*If using a regular sized muffin pan: scoop ¼ cup of batter into each sprayed muffin tin.  Bake at 375 degrees for 22 minutes.  Remove from pan and cool.