< All Recipes
20 min.
17 min.
12 muffins

Pumpkin and Sausage Corn Muffins


  • 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.

Nutritional Information Per Serving

Serving Size (1/12 1 muffin), Calories 230 (Calories from Fat 100), Total Fat 11g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 35mg, Sodium 620mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 4g), Protein 7g; Percent Daily Value*: Vitamin A 90%, Vitamin C 2%, Calcium 4%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.