Quick Pumpkin Cornbread Muffins

Pumpkin Cornbread Muffins

Ingredients

·       1 cup canned pumpkin (245 g)

·       1 cup milk (240 g)

·       4 tablespoons melted butter (56 g)

·       1/3 cup honey (113 g)

·       1/4 cup sugar (50 g)

·       2 large eggs (about 100 g total)

·       3/4 cup all-purpose flour (90 g) (or 90 g soft white wheat or any combo. My favorite substitue for all purpose flour is 1/3 hard winter white, 1/3 soft white, 1/3 kamut. For this recipe, it would be 30 grams of each.)

·       1 1/4 cups yellow cornmeal (200 g) (or 200 g fresh ground corn)

·       1 tablespoon baking powder (12 g)

·       1/2 teaspoon baking soda (3 g)

·       3/4 teaspoon salt (4–5 g)

·       1 1/2 teaspoons pumpkin pie spice (3 g) OR use :1 teaspoon cinnamon (2.6 g)      +1/4 teaspoon nutmeg (0.6 g) + 1/4 teaspoon cloves (0.5 g)

Instructions

1.   Preheat oven to 400°F. Grease a 12-cup muffin pan well.

2.   Whisk the wet ingredients in a large bowl: pumpkin, milk, melted butter, honey, sugar, and eggs.

3.   Add the dry ingredients directly to the bowl: flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice.

4.   Whisk until just combined. Do not overmix.

5.   Divide the batter into the muffin pan (makes 12 muffins).

6.   Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean.

7.   Cool slightly and enjoy! 

Pairs great with cinnamon honey butter: 1/2 c (113 g) butter, 1/3 c (105 g) honey, 1/4 c (30 g) powdered sugar, 1 tsp ground cinnamon. Beat until well combined. Enjoy!

Click here for the Printable Recipe!

Used in this recipe:

 

Cast Iron Muffin Pans (6)

Cast Iron Muffin Pans (12)

 

Danish Dough Whisk

Cast Iron Melting Pot

Redmond's Real Salt

Pumpkin Pie Spice