Pumpkin Cornbread Muffins & Whipped Honey-Maple Cinnamon Butter
These muffins bear the familiar grainy texture of traditional cornbread, with a light pumpkin flavor and color. Paired with the sweet, seasonal whipped butter and your meal will hearld the flavors of fall!
Servings 24 Aproximately 24 muffins and 1/2 cup of whipped butter
Calories 144kcal
Ingredients
_For the Muffins:_
- 1 cup Cornmeal
- 1 cup All Purpose Flour regular or gluten-free measure-for-measure flour blend
- 1/3 cup granulated Sugar
- 2 tablespoons masa harina (or corn flour)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ¼ teaspoon Pumpkin Pie Spice
- 4 tablespoons unsalted Butter , melted
- 1 cup Buttermilk
- 1 8- ounce container of Sour Cream or Crème Fraiche
- 1 Egg , lightly beaten
- ¾ cups Pumpkin Puree
_For the Whipped Butter:_
- ¼ cup unsalted Butter , room temperature
- 6 tablespoons Honey
- 2 tablespoons Maple Syrup
- ¼ teaspoon ground Cinnamon
Instructions
Instructions for the Muffins:
- Preheat oven to 350 degrees. Line a muffin pan with muffin baking cups.
- In the bowl of a freestanding mixer (or in a large mixing bowl if using a hand held mixer) combine the cornmeal, flour, sugar, masa harina, baking powder, baking soda, salt and pumpkin pie spice. Mix on low to fully combine.
- In a separate large, mixing bowl combine butter, buttermilk, sour cream/crème fraiche, egg and pumpkin puree. Whisk to fully combine.
- Add the wet ingredients slowly to the dry ingredients, mixing on low to fully combine. Do not over mix.
- Fill muffin cups 2/3 full and bake for 20-25 minutes until a toothpick inserted comes out clean. Allow to cool in pan for 15 minutes and then on a cooling rack. Serve slightly warm.
Instructions for the Whipped Butter:
- Place butter in the bowl of a freestanding mixer (or large bowl if using a handheld mixer). Using the whisk attachment, mix at high speed until the butter is light and fluffy (about 2 minutes).
- Add the honey, maple syrup and cinnamon. Mix to fully combine.
- Store in a sealed container in the refrigerator until using.
Notes
Cornbread Muffins adapted from Better Homes and Gardens
Nutrition
Calories: 144kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 166mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1400IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 0.7mg