These tasty muffins are a terrific complement to fall soups or stews.
1 package (6.5 to 8.5 ounces) cornbread mix
1/2 cup pure pumpkin
1/4 cup milk
1/4 cup real maple syrup
In medium bowl, stir cornbread mix to break up lumps; set aside. In 2-cup measure, stir together remaining ingredients until well blended. Stir into cornbread mix until just blended. Spoon into 6 foil or paper-lined muffin cups. Bake in 375˚F. oven until wooden pick inserted in center comes out clean, about 18 to 20 minutes. Cool slightly. Serve with Maple Butter, if desired.
Makes 6 muffins
TIP To make Maple Butter, beat together 1/4 cup softened butter and 1 tablespoon real maple syrup until light and fluffy.
Servings: Per muffinCalories: