Pumpkin Corn Muffins

Pumpkin Corn Muffins

1 1/4 cups all-purpose flour
1 cup yellow corn meal
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups 100% pure pumpkin
1/3 cup evaporated milk
1/4 cup vegetable oil
1 can (11 oz.) whole-kernel corn, drained (optional)

PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.

COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Beat eggs, pumpkin, evaporated milk, vegetable oil and corn in medium bowl until combined. Add to flour mixture; mix thoroughly. Spoon batter into prepared muffin cups.

BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Serve warm.