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Fiesta Pumpkin Muffins

  • Yield: 12 muffins


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon chili powder
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • One-half teaspoon salt
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 4 ounces canned green chilies, chopped
  • One-half cup diced red bell peppers
  • 1 cup shredded sharp cheddar cheese
  • 1 cup pumpkin puree, canned or fresh
  • 2 eggs


  • Preheat the oven to 400 degrees. Mix the dry ingredients in a large bowl. Set aside. In a small bowl, beat the eggs, then blend in the pumpkin, milk, and oil. Stir in the green chilies and red bell peppers. Blend the wet ingredients into the dry ingredients until the batter is just moistened. Spoon the batter into a greased muffin tin, filling each compartment two-thirds full. Sprinkle with shredded cheese. Bake 20 to 25 minutes. Serve warm.

Recipe Details