Pumpkin Cornbread Muffins
Put a delicious autumn spin on traditional cornbread with these pumpkin cornbread muffins.
Servings 12 -15
Equipment
- 1 muffin tin, 12 ct
Ingredients
Muffins:
- 3 Tbsp butter melted
- 3 Tbsp granulated sugar
- 2 eggs room temperature
- 1/2 C. canned pumpkin
- 1.5 C. buttermilk
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 C. all purpose flour
- 1.5 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
Instructions
- 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 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Serve with warm whipped butter, if desired.