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Nutritious pumpkin perks up simple cornbread muffins for a breakfast or for a dinner treat. Try them with a spicy chili.

Pumpkin Corn Muffins

1 1/4 cups all-purpose flour
1 cup yellow corn meal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1/3 cup NESTLÉ® CARNATION® Evaporated Milk
1/4 cup vegetable oil
1 (11-ounce) can whole-kernel corn, drained (optional)

1. Preheat oven to 375°F (190°C). Grease or paper-line 18 muffin cups.
2. Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, vegetable oil and corn in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.
3. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.

Makes 18 muffins.

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 25 mins

Nutritional Information Per Serving: Calories: 170 Calories from Fat: 45 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 40 mg Sodium: 240 mg Carbohydrates: 27 g Dietary Fiber: 2 g Sugars: 7 g Protein: 4 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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