E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Honey Corn Muffins Lodge Cast Iron | October 3, 2023 A honey-buttered slice of cornbread, a pumpkin muffin, and a cheesecake walk into a bar. All jokes aside, we thought it was about time we make a muffin that combines some of our very favorite snacking cakes and sweets. These Pumpkin Honey Corn Muffins are made with our Sweet As Honey Skillet Cornbread Mix, aka a shortcut to corny goodness. Brew yourself a cup of coffee and tuck into these beauties. Level Beginner Prep Time 10 minutes Cook Time 20 minutes Serves 18 Cook it With Our Cast Iron Muffin Pan Ingredients Cream Cheese Filling 8 ounces cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract Muffins 1 package Sweet As Honey Skillet Cornbread Mix (not prepared) ¼ cup canola oil 1 cup milk 2 eggs ¾ cup pumpkin puree 1 teaspoon pumpkin pie spice ¾ cup chopped pecans (optional) Topping ½ cup sugar 1 tablespoon pumpkin pie spice Directions Preheat the oven to 400˚ F. Spray muffin pan with Baker’s Joy. Make the cream cheese filling. In a medium sized mixing bowl, blend the cream cheese and vanilla extract. Slowly add the powdered sugar and mix until combined. Place mixture in the freezer until ready to use. Prepare the muffins. In a large mixing bowl, add oil, milk, eggs, and pumpkin puree and whisk together until combined. Next, add the pumpkin pie spice and Sweet as Honey Skillet Cornbread Mix. Stir until combined. Fold in the chopped pecans if using. Scoop a small amount of muffin batter into each muffin well, about 1 to 2 tablespoons. Then, place 1 tablespoon of the frozen cream cheese mixture into each well. Top with the remaining batter to create a filled muffin and making sure the cream cheese mixture is covered. Mix sugar and pumpkin pie spice to create the topping, then sprinkle over each muffin. Bake for 18 to 20 minutes. Remove muffins from the oven and let them rest in the pan for about 10 minutes. Remove muffins and cool on wire racks before serving. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pumpkin Honey Corn Muffins Lodge Cast Iron | October 3, 2023 A honey-buttered slice of cornbread, a pumpkin muffin, and a cheesecake walk into a bar. All jokes aside, we thought it was about time we make a muffin that combines some of our very favorite snacking cakes and sweets. These Pumpkin Honey Corn Muffins are made with our Sweet As Honey Skillet Cornbread Mix, aka a shortcut to corny goodness. Brew yourself a cup of coffee and tuck into these beauties. Level Beginner Prep Time 10 minutes Cook Time 20 minutes Serves 18 Cook it With Our Cast Iron Muffin Pan Ingredients Cream Cheese Filling 8 ounces cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla extract Muffins 1 package Sweet As Honey Skillet Cornbread Mix (not prepared) ¼ cup canola oil 1 cup milk 2 eggs ¾ cup pumpkin puree 1 teaspoon pumpkin pie spice ¾ cup chopped pecans (optional) Topping ½ cup sugar 1 tablespoon pumpkin pie spice Directions Preheat the oven to 400˚ F. Spray muffin pan with Baker’s Joy. Make the cream cheese filling. In a medium sized mixing bowl, blend the cream cheese and vanilla extract. Slowly add the powdered sugar and mix until combined. Place mixture in the freezer until ready to use. Prepare the muffins. In a large mixing bowl, add oil, milk, eggs, and pumpkin puree and whisk together until combined. Next, add the pumpkin pie spice and Sweet as Honey Skillet Cornbread Mix. Stir until combined. Fold in the chopped pecans if using. Scoop a small amount of muffin batter into each muffin well, about 1 to 2 tablespoons. Then, place 1 tablespoon of the frozen cream cheese mixture into each well. Top with the remaining batter to create a filled muffin and making sure the cream cheese mixture is covered. Mix sugar and pumpkin pie spice to create the topping, then sprinkle over each muffin. Bake for 18 to 20 minutes. Remove muffins from the oven and let them rest in the pan for about 10 minutes. Remove muffins and cool on wire racks before serving. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
