Recipe At A Glance
Whether for breakfast or a side dish, you’ll love the comforting taste of the cheesy Pumpkin Cornbread Muffins from Mama Latina Tips.
Featured ProductBorden® Cheese Finely Shredded Four Cheese Mexican Shreds
- 1 cup cornmeal
- 1 cup bread flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- The leaves of 3 fresh thyme sprigs
- 1 cup Borden Four Cheese Mexican Blend divided
- 1 cup Horizon Organic Low-Fat Milk
- 2 Egg-land’s Best eggs
- 1 cup pumpkin puree
- 3 tablespoons butter melted
Pre-heat oven to 400 degrees F.
In a large bowl mix cornmeal, bread flour, baking power, salt and 3/4 cup of cheese blend.
In a medium bowl whisk together milk, eggs, pumpkin puree and butter.
Pour wet ingredients into dry ingredients. Gently fold until just combined, please don’t over mix. Set aside.
Grease baking sheet with cooking spray or butter.
Divide batter evenly among the 12 cups of the muffin mold and bake for 15-18 minutes or until golden brown and a toothpick comes out clean when inserted into the center of the muffins.
Cool down for 5 minutes. Serve warm.