12 Serves
35 Mins
Preheat your oven to 220°C and grease a muffin tin or an 8x8 baking dish.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
94 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
108 mg / 4,700 mgSodium
250 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
1 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
In a separate small bowl, combine the eggs, pumpkin puree, sugar, and cooking oil until smooth.
Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix the batter.
Divide the batter evenly among the muffin cups or spread it into the prepared baking dish.
Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
7
g1
g5
g
.jpg&w=3840&q=75)