Friday, October 15th, 2010
Is it just me, or are we all so happy it’s the weekend? This week flew by and I think it’s because I spent so much of it in the kitchen. This time of year always makes me want to spend every afternoon in my warm little kitchen, baking and cooking away. Lately I have found myself eager to experiment with new flavors and foods and these muffins are the perfect example. It’s no secret that I love pumpkin, but incorporating it into more savory applications has been a new, fun, and delicious challenge.
I made these muffins one night last week when it seemed that fall had happened overnight. Do you know the sort of change I mean? Suddenly it’s dark before seven at night and venturing out early in the morning requires a fleece jacket. Naturally, I find myself making things like pumpkin cornbread.
Makes 12 muffins
Please don’t let the thought of pumpkin cornbread scare you away! These are by far the most moist and delicious cornbread muffins I’ve ever had, with a hint of sweetness and spice. They’re equally good spread with peanut butter or plain alongside a bowl of roasted vegetables.
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 lemon juice to sour)
1/4 cup butter, melted
2 eggs, room temperature
2 tablespoons honey or agave nectar
Preheat oven to 350°F. Line a muffin tin with muffin liners and spray liners, if desired. 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, 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. Bake for about 20 to 25 minutes, or until edges just begin to color. Cool to room temperature.
High-Altitude Notes: Bake at 375°F for 18 to 20 minutes.