Pumpkin and Sausage Corn Muffins

Pumpkin and Sausage Corn Muffins

Ingredients

	Crisco® Original No-Stick Cooking Spray
2 (7 oz.)	packages Martha White® Sweet Yellow Cornbread & Muffin Mix
1/2	pound cooked, crumbled and drained bulk pork sausage, hot or mild
2	large eggs, beaten
1	cup canned pumpkin (not pumpkin pie filling)
1	cup milk

 

Preparation Directions

1.	HEAT oven to 400ºF. Spray 12 muffin cups with no-stick cooking spray. Combine cornbread mix and sausage in medium bowl.
2.	COMBINE eggs, pumpkin and milk in a separate medium bowl. Add to dry ingredients; stir just until blended. Fill muffin cups 2/3 full.
3.	BAKE 15 to 20 minutes or until lightly browned. Store in refrigerator.

Prep Time: 20 min

Cooking Time: 17 min

Serving size: 12 muffins

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