With both Halloween and Thanksgiving just around the corner, I am immersing myself in pumpkin recipes. Thankfully, the kitchen in our new place is unpacked and ready for action! I’m excited to be trying out a whole new slew of recipes to feed my pumpkin cravings and to feature on my blog over the next few weeks. Pumpkin breads, muffins, desserts and drinks are filling the house with their spicy, wonderful scents.
Today’s recipe is a cornbread muffin that is enhanced with pumpkin puree and spices. These muffins are a great accompaniment to the warming soups and stews that make up our fall menus. (I always need some sort of bready item to get every last bit of soup or stew out of the bowl.) They are also great on their own spread with some butter, honey or Nutella!
Pumpkin Cornbread Muffins
Pumpkin Cornbread Muffins (adapted from onceuponachef.com) Makes: 12 muffins
Ingredients:
- 1 cup canned pumpkin purée
- 1 cup milk
- 1/4 cup + 2 tablespoons honey
- 1/4 cup sugar
- 2 large eggs
- 1-1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 4 tablespoons unsalted butter, melted
Instructions:
Preheat the oven to 400°F. Spray a 12-cup muffin tin generously with nonstick cooking spray or use muffin cups.
In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar, and eggs.
Combine the wet ingredients.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and spices.
Combine the dry ingredients.
Add the wet ingredients and the melted butter to the dry ingredients and mix until just combined.
Add the wet ingredients to the dry ingredients.
Spoon the batter into the prepared muffin tin, filling each cup full.
Do not over mix the batter.
Bake the muffins for 20-23 minutes, or until the tops are a golden-orange color and the muffins are set. Let them cool in the pan for about 10 minutes, then serve them warm or transfer them to a rack to cool completely.
Warm from the oven with a touch of butter is a great way to enjoy these!
Mmmm! ~Linda
Pumpkin Cornbread Muffins (adapted from onceuponachef.com) Servings: 12 muffins
Ingredients:
- 1 cup canned pumpkin purée
- 1 cup milk
- 1/4 cup + 2 tablespoons honey
- 1/4 cup sugar
- 2 large eggs
- 1-1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 4 tablespoons unsalted butter, melted
Instructions:
Preheat the oven to 400°F. Spray a 12-cup muffin tin generously with nonstick cooking spray or use muffin cups.
In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar, and eggs.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and spices.
Add the wet ingredients and the melted butter to the dry ingredients and mix until just combined.
Spoon the batter into the prepared muffin tin, filling each cup full. Bake the muffins for 20-23 minutes, or until the tops are a golden-orange color and the muffins are set. Let them cool in the pan for about 10 minutes, then serve them warm or transfer them to a rack to cool completely.