snowy mountain

Pumpkin Corn Muffins

These are good corn muffins. They are not sweet, be warned, but have a subtle pumpkin taste and great texture.

Total time (from buttering to baking): 45 minutes. Makes 12 muffins.

Materials: 1 mixing bowl; processor; measuring vessels; muffin tin. Missing materials or ingredients? Look here.

Ingredients (Substitutions):

  • 1 cup cooked beans (I use pinto)
  • ½ cup greek yogurt (I use 2%)
  • 1 cup (7.5 oz) pumpkin puree
  • 2 tbsp oil
  • 2 eggs
  • Dash vanilla, if you have it
  • 1 ½ cup cornmeal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp Pumpkin Pie spice
pumpkin corn muffins bean spiced


  1. Preheat the oven to 350˚F and butter a muffin tin.
  2. In a processor, combine 1 cup of beans, ½ cup of greek yogurt, 1 cup of pumpkin puree, and 2 tbsp oil. Transfer into a larger bowl and add the 2 eggs and vanilla. Mix well.
  3. In a separate bowl, combine 1 ½ cups of cornmeal, 1 tsp baking powder, 1 tsp baking soda, and 2 tsp Pumpkin Pie Spice.
  4. Transfer the cornmeal mixture into wet mixture and stir until combined. Spoon into muffin tins.
  5. Bake at 350˚F for about 20 mins, or until tops are firm to the touch.

Greetings from our kitchen!

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