You better believe I have a pumpkin spice recipe to share with you... it is October, after all! 'Tis the pumpkin spice season. The best part about this recipe is that it is SO EASY. It's what Sandra Lee calls "semi-homemade", all thanks to Jiffy. Honestly, this is barely even a recipe, more of an experiment gone right.
Normally the recipes I post have a nutritious twist, but these are just plain, simple, and delicious. No gluten-free (sorry!), paleo, fiber-packed, protein-packed muffins here, just some easy corn muffins with an extra dose of vitamins A, C, and E from the pumpkin. All you need are 7 ingredients, all of which I had on hand - and you likely do, too.
These are so simple, and SO tasty that they could easily be added to your Thanksgiving spread (that is, if your family members are huge planners - or foodies - and discuss who's making what this far in advance ;).
Now, go get your pumpkin spice on.
Pumpkin Spice Corn Muffins
Yield: 12 muffins
1 box Jiffy corn mix
1/2 cup pumpkin puree (NOT pumpkin pie filling)
1/3 cup milk
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
Preheat oven to 400 degrees. Grease a muffin tin, or fill each cup with paper liners. In a large mixing bowl, combine all ingredients. Batter will be slightly lumpy.
Fill each muffin halfway, and cook for 15-18 minutes. Test to see if the muffins are done by inserting a toothpick into the center of a muffin. They are done when the toothpick comes out clean.
Drizzle a little honey on top while the muffins are still warm, and enjoy!