Pumpkin Cornbread Muffins

These muffins bear the familiar rustic texture of traditional cornbread, with a light pumpkin flavor and color. Great with a bowl of chili or for a Thanksgiving meal.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Cooling Time (estimate) 30

Total Time 55

Servings muffins

Calories 103kcal

Author Toni Dash

Ingredients

2 cups Cornmeal
1/3 cup Granulated Sugar
3 tablespoons Masa harina (or corn flour)
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Salt
1/8 teaspoon Cinnamon
1/16 teaspoon Nutmeg 'a pinch'
1/16 teaspoon ground Ginger 'a pinch'
1/16 teaspoon Allspice (ground) 'a pinch'
6 tablespoons unsalted Butter melted
1 cup Buttermilk
1 8-ounce container Sour Cream or Crème Fraiche
1 Egg lightly beaten
¾ cups Pumpkin Puree canned or homemade

Instructions

Instructions for the Muffins:

Preheat oven to 375 degrees. Prepare a muffin pan with baking liners or spray the cavities with non-stick cooking spray if not using liners.
In a medium-sized bowl, whisk together the cornmeal, sugar, masa harina, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and allspice.
In a second large bowl whisk together the melted butter, buttermilk, sour cream, egg, and pumpkin.
Add the dry ingredients to the bowl with the wet ingredients and whisk to combine all ingredients.
Scoop the batter into the prepared muffin pan, filling each cavity 3/4 full.
Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Notes

Ingredient Notes

The spices can be substituted with 1/4 teaspoon pumpkin pie spice if preferred.

Cornbread Muffins adapted from Better Homes and Gardens

Nutrition