Pumpkin Rosemary Corn Muffins


We eat a lot of cornbread in my house.  We eat it with roast chicken, chili, and soup.  So when I went to make it this week I thought I would switch it up, because pumpkin anything is always a good idea.  These would make a great addition to your Thanksgiving table.


Pumpkin Rosemary Corn Muffins
2 boxes of jiffy corn muffin mix
3/4 c pumpkin puree
2 eggs or egg substitute
2 tsp rosemary, chopped
2 tbs honey
2/3 c water
2 tbs vegetable oil

Preheat oven to 400 degrees.  In a large bowl add all ingredients and mix well.  Pour evenly into a muffin pan with paper liners, making 12 muffins.  Bake for 16 -18 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s