Pumpkin Maple Corn Muffins

• 2 cups self-rising cornmeal mix (Quaker or Aunt Jemima makes one)
• 12 cup packed light brown sugar
• 14 teaspoon ground ginger
• 14 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1 cup milk
• 14 cup vegetable oil
• 1 large egg
• 1 teaspoon maple extract
• 3 tablespoons coarse sugar, for topping

1. Heat oven to 400*F. Grease 12 muffin cups.
2. Whisk together the cornmeal mix, brown sugar, ginger, and cinnamon in a large bowl; make a well in the center.
3. In a small bowl, combine the pumpkin, milk, oil, egg, and maple extract; blend well.
4. Pour the pumpkin mixture into the dry ingredients; stir with a wooden spoon just until combined, 20-25 good strokes.
5. Fill prepared muffin cups 3/4 full; sprinkle with the coarse sugar.
6. Bake 15-18 minutes, until lightly golden.
7. Cool for 5 minutes before removing muffins from pans; cool 15 minutes on a wire rack.
8. Serve warm or cool.

cornmeal mix, brown sugar, ground ginger, ground cinnamon, pumpkin, milk, vegetable oil, egg, maple, coarse sugar

Taken from www.food.com/recipe/pumpkin-maple-corn-muffins-197343 (may not work)