Cornbread is something my Grandma Bell made brilliantly and if you’re from the south, cornbread is usually savory not sweet. My Honey Pumpkin Cornbread Muffins are beautiflly balanced with great texture and the right amount of sweetness, while allowing the cornmeal to shine.
Combining pumpkin with cornbread is a sweet idea during the fall because it gives the cornmeal body and a fall-like flavor. These muffins are more on the savory side and can be enjoyed with any meal, not just breakfast or brunch. I used canned pumpkin because it has enough intense pumpkin taste for the batter, while not overpowering the cornmeal.
It’s an easy recipe and it would be nice served alongside a hot cup of coffee, or to dunk into soups, stews and other hardy recipes. It’s also a portable treat to share for any occasion.
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Ingredients
1 cup pumpkin
1/2 cup brown sugar
2 large eggs
1/3 cup vegetable oil
2 tablespoons honey
1 cup good cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk with 1 teaspoon vineyard
(Makes 10 Muffins)
To Prepare:
- Preheat oven to 375 degrees. Line muffin pan with paper liners or spray with oil, set aside
- In a large bowl, whisk together pumpkin, brown sugar, eggs, oil and honey until smooth.
- Add cornmeal, flour, baking powder, baking soda and salt, whisk for 30 seconds and add buttermilk until just combined.
- Scoop into prepared pan and bake for 20-22 minutes. Let rest in pan 10 minutes. Enjoy!
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