Pumpkin Cornbread Muffins
Put a delicious autumn spin on traditional cornbread with these pumpkin cornbread muffins.
Servings 12 -15
- 3 Tbsp butter melted
- 3 Tbsp granulated sugar
- 2 eggs
- 1/2 C. canned pumpkin
- 1 1/2 C. buttermilk
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 C. organic unbleached all purpose flour
- 1 1/2 C. cornmeal
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Pumpkin Maple Butter (optional)
- 1/4 C. softened butter
- 2 Tbsp pumpkin puree
- 1 Tbsp maple syrup
Preheat oven to 350 degrees F, and line your muffin tin with muffin cups, or grease liberally with butter or coconut oil.
In a large mixing bowl, combine the cinnamon, flour, cornmeal, baking powder, baking soda and salt. In another bowl, combine the butter, sugar, eggs, canned pumpkin, and buttermilk and whisk until blended.
Slowly fold the dry ingredients in with the wet just until combine. Fill each muffin cup 3/4 full - you may get anywhere from 12-15 muffins.
Bake for 15-17minutes or until a toothpick inserted in the center of a muffin comes out clean.
Serve with warm whipped butter.