Pumpkin Rosemary Corn Muffins

DF, V, VG

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.

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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.

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