Fiesta Pumpkin Corn Muffins

1 cup yellow cornmeal
1 cup flour
1/2 teaspoon high quality chili powder
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup cooked pureed pumpkin
1 cup milk
2 tablespoons vegetable oil
1 4 ounce can chopped green chiles
1 small diced and seeded tomato
1 cup shredded cheddar cheese

Preheat oven to 400 degrees. In a large bowl mix the dry
ingredients. In a smaller bowl, beat the eggs. Blend in the
pumpkin, milk, and oil. Fold in the chiles and tomato. Blend the
wet ingredients into the dry until the batter is just barely
moistened. Spoon into greased or papered muffin cups. Sprinkle
with the cheese and bake for 20-25 minutes or until a toothpick
inserted in the middle comes out clean. Remove from the pan
immediately and serve warm. Can be baked ahead and reheated
before serving.
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Pumpkin Corn Muffins

Ingredients:

3 eggs
1 cup pumpkin
1/2 cup honey
1/2 cup light molasses
2 cups buttermilk
1 tsp baking soda
2 cups flour
2 cups yellow corn meal
2 Tbsp baking powder
2 tsp salt
1/2 cup melted butter

Directions:

Beat the eggs well and then add the pumpkin, honey, molasses, and buttermilk, then
add the baking soda, flour, yellow corn, baking powder, salt and melted butter. Fill
muffin cups two-thirds full. Bake for 18 to 20 minutes at 425°. Serve hot with lots of
butter.