Pumpkin-Raisin-Red Chile Corn Muffins

50 mins (prep 20, cooking 30)
14 ingredients
18 servings
We bake these in a popover pan, so one muffin is very filling! You'll get a lot more if you use a standard muffin tin. We have found the baking time is the same for popover pans, strangely enough. Very freely adapted from a recipe for blueberry corn muffins by Beth Hensperger.

Categories:  <-60-mins , quick-breads , pasta,-rice-and-grains , north-american , grains , american , breads , brunch , time-to-make ,
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Serving Size (35.99 g)
Servings 18
Amount per Serving
Calories 90.25 Calories from Fat 50.4
% Daily Value *
Total Fat 5.6g 155.13%
Saturated Fat 1.1g 98.66%
Trans Fat 0.02g %
Cholesterol 9.46mg 56.78%
Sodium 282.4mg 211.8%
Total Carbohydrate 6.16g 36.98%
Dietary Fiber 0.08 g 5.64%
Sugars 5.82 g %
Protein 4.12g 148.32%
Vitamin A 37.45IU% Vitamin C 0.67mg%
Calcium 192.03mg% Iron 0.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
white whole wheat flour, unbleached all-purpose flour, cornmeal, light brown sugar, ground red chili pepper, pumpkin puree, large eggs, aquavit