Sometimes I cheat and use boxed baking mixes. Sue me. This recipe is quick, easy, and delicious. I found it online a while ago and then had to hunt around online for it today. Thus, it is reposted here.
Pumpkin Chili Cornbread
Makes 24 mini-muffins
Ingredients
1 8.5 box jiffy corn muffin mix
1 teaspoon baking powder
dash of salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 whole egg
1/3 cup milk
1 cup Pumpkin Puree
1 Tablespoon Molasses
1 8.5 box jiffy corn muffin mix
1 teaspoon baking powder
dash of salt
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 whole egg
1/3 cup milk
1 cup Pumpkin Puree
1 Tablespoon Molasses
Directions
Preheat the oven to 400 degrees F and grease muffin tins. In a medium bowl, whisk together the jiffy mix, baking powder, salt and spices. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, milk, and molasses.
Preheat the oven to 400 degrees F and grease muffin tins. In a medium bowl, whisk together the jiffy mix, baking powder, salt and spices. In a small bowl, lightly beat the eggs, and then stir in the pumpkin, milk, and molasses.
Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the muffin cups. Let rest 5 minutes before baking. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean.