Pumpkin Cornbread Muffins

Pumpkin Cornbread Muffins

I saw this recipe several years ago and have wanted to make them for some time. Tonight, we had my in-laws over for dinner and decided to finally make them. I had some pumpkin left over from another recipe so I had all of the ingredients or at least I thought. Except I had no buttermilk or even milk. I did have heavy cream so that's what I used. Everything else you probably have in your pantry. 

I made them in my square pan and they turned out great. Light and fluffy. They were a hit with everyone. My father-in-law wanted to take some home for breakfast. 

They said to let them rest for a few minutes, but I took them out of the pan while still quite hot. So yummy. The butter just melted all over them.

As usual, I have to get a couple of pictures before they are gone. So if you have some pumpkin left over, give these muffins a try, they will not disappoint.

Recipe                                                           Print

Pumpkin Cornbread Muffins

Ingredients:

1 cup canned pumpkin

1 cup buttermilk

2 eggs

1/4 cup sugar

3 tablespoons melted unsalted butter

1 1/2 cups cornmeal

1/2 cup all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

1/4 black pepper

3/4 salt

Directions:

1. heat oven to 400 degrees. Coat a square or round muffin tin with nonstick cooking spray.

2. In a bowl, whisk 1 cup canned pumpkin and buttermilk, 2 eggs, 1/4 cup sugar and 3 tbsp melted butter.

3. In separate bowl. whisk 1 1/2 cups cornmeal, 1/2 cup all-purpose flour, 1 tbsp baking powder, 1 tsp baking soda, 3/4 tsp salt and 1/4 tsp pepper. 

4. Stir wet ingredients into dry. Scoop 1/4 cup into muffin cups. 

5. Bake for 10 - 15 minutes. I made mine a little fuller so it took 15-20 minutes. it will depend on how much you add to the muffin cup.

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