Pumpkin Spiced Corn and Pecan Muffins

Microwaverina's picture

Dec. 27, 2011


All purpose flour
Whole wheat flour 1/3 Cup (5.33 tbs)
Corn meal 1/3 Cup (5.33 tbs)
Baking soda 1 Teaspoon
Baking powder 1 Teaspoon
Pumpkin pie spice 1 Teaspoon
Salt 1/2 Teaspoon
Eggs 3
Vegetable oil 2/3 Cup (10.67 tbs)
Brown sugar 2/3 Cup (10.67 tbs)
Light molasses 1 Tablespoon
Whole kernel corn 1 Can (10 oz) , drained
Finely chopped pecans 1/2 Cup (8 tbs)



1) In a bowl, mix together the all-purpose flour, wheat flour, corn meal, baking soda, baking powder, pumpkin pie spice and salt. Keep aside.

2) In another bowl, beat together the eggs, brown sugar and molasses to a smooth mixture.

3) Next, add in the corn. Transfer the dry ingredients into the bowl of wet. Mix well.

4) Take a microwave cupcake dish or 6 custard cups. Pour the batter to half the capacity.

5) Sprinkle chopped pecans on top.

6) If using custard cups, arrange them in a ring.

7) Microwave to 2 3/4 minutes on HIGH till the surface of the muffins pop up slightly. When touched lightly they should spring back. Halfway through the cooking time turn the cups 1/2 a turn.

8) Once cooked through, transfer the muffins onto a wire rack to cool down.

9) Make more muffins similarly till the batter is finished.


10) Serve the Spiced Corn Mufins for breakfast or snack, slightly warmed.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 531Calories from Fat 302

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 521 mg21.71%

Total Carbohydrates 52 g17.3%

Dietary Fiber 3 g12%

Sugars 24 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet