Thursday, September 30, 2010

Pumpkin Cornbread Muffins


If you saw yesterday's post, it was about cooking and pureeing a pie pumpkin. After splitting the puree up into 15 oz portions (the amount in a can of store-bought pumpkin) I had about a cup left.

I was thinking about making Pumpkin Muffins, but that recipe makes so many darn muffins I knew we'd never be able to eat them all without signing up for 5k to run off all the calories!

I saw this recipe at one of my favorite blogs, and it appealed to me because the recipe was small, to use up my itty bitty bit of pumpkin, and seemed to work well with the Chili that I was planning to serve that night.

The verdict?
I was worried when putting the recipe together that it would be too sweet with the brown sugar, honey and cinnamon. But, when these came out of the oven, it was such a huge treat. The cornmeal kept it savory, and it was a great pairing with Chili. Everyone inhaled their muffins!
These were so good. I ate six. Six! Three with dinner, one snuck while washing the dishes, and two later in the evening as a snack. 

The next day, my son and I polished these off with a smearing of Strawberry Raspberry Jam. Yummy!

I am sharing this recipe at Prairie Story Recipe Swap Thursday , Tip Day Thursday, Mommy's Kitchen Potluck Sunday and also at Eat at Home's Pumpkin Ingredient Spotlight.

Pumpkin Cornbread Muffins
recipe from MomAdvice

1 1/4 cups flour

3/4 cup cornmeal

2/3 cup light brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

3/4 cup canned pumpkin puree

3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)

1/4 cup butter, melted

2 eggs, room

2 tablespoons honey

Sugar for sprinkling (I left out)

Preheat oven to 350 degrees. Line a muffin tin with muffin liners. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Transfer to the prepared muffin tin. Sprinkle with a little sugar on top. Bake for about 20-25 minutes, or until edges just begin to color. Cool to room temperature. Makes approximately 12-13 muffins.

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