I love these! This has become my go-to recipe for corn muffins & I make them often. I make the recipe exactly as written, although I sometimes used another cooked, mashed winter squash (butternut, acorn, kabocha, etc.) instead of pumpkin. I love the addition of the pumpkin - extra nutrition plus it keeps the leftovers moist, unlike other corn bread recipes. Love the added flavor & texture of the pecans, too. I often have these with stew or a soup for dinner, then have the leftovers with jam for breakfast the next morning or send them in my kids' lunches. Thanks for a terrific recipe!
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I love these! This has become my go-to recipe for corn muffins & I make them often. I make...