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Pumpkin Corn Muffins


photo: marthawhite.com

1 cup cornmeal
1 cup flour
2 tablespoons sugar
4 teaspoons baking powder
½ teaspoon chili powder
2 eggs
1 cup pumpkin
1 cup soy milk or nondairy creamer
2 tablespoons oil
1 (4-ounce) can chopped green chiles

Preheat oven to 400 degrees. In a large bowl, stir together cornmeal, flour, sugar, baking powder and chili powder. In a small bowl, whisk together eggs, pumpkin, soy milk, oil and chiles. Add to dry ingredients and stir until just moistened. Do not over mix. Spoon batter into 18 paper-lined muffin cups. Bake for 20 to 25 minutes. Remove from pan. Best served warm.