Pumpkin Maple Corn Muffins

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 cups self-rising cornmeal mix (quaker or aunt jemima makes one)
• 1/2 cup packed light brown sugar
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon maple extract
• 3 tablespoons coarse sugar, for topping

Recipe

• 1 heat oven to 400*f. grease 12 muffin cups.
• 2 whisk together the cornmeal mix, brown sugar, ginger, and cinnamon in a large bowl; make a well in the center.
• 3 in a small bowl, combine the pumpkin, milk, oil, egg, and maple extract; blend well.
• 4 pour the pumpkin mixture into the dry ingredients; stir with a wooden spoon just until combined, 20-25 good strokes.
• 5 fill prepared muffin cups 3/4 full; sprinkle with the coarse sugar.
• 6 bake 15-18 minutes, until lightly golden.
• 7 cool for 5 minutes before removing muffins from pans; cool 15 minutes on a wire rack.
• 8 serve warm or cool.