‘Tis the season for all things pumpkin and I especially adore adding this Fall favorite to all my baking. The problem…the recipes always seem to call for one cup of pumpkin purée and my trusty can of Libby’s holds many, many more.  I am always on high alert for pumpkin flavored yumminess and when I saw this recipe for pumpkin cornbread, well, I had the frozen purée out of the freezer before the recipe was completely pinned to my pumpkin board.

The usual cast of characters 

Servings: 12 muffins

Ingredients
1 cup canned pumpkin purée (such as Libby’s)

1 cup low fat milk

1/4 cup plus 2 tablespoons honey

1/4 cup sugar

2 large eggs

1-1/4 cups yellow cornmeal-May I add a shout out to my beloved Bloody Butcher Red Cornmeal from Castle Valley Mill…it is the bomb!

3/4 cup all-purpose flour, spooned into measuring cup and leveled-off

1 tablespoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

4 tablespoons unsalted butter, melted

The Steps to Glory

Preheat the oven to 400°F. Spray 12-cup muffin tin generously with nonstick cooking spray or grease with butter.( or use a cute pumpkin pan like me!)
In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar and eggs.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.

Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.

Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20-23 minutes, or until the tops are a golden-orange color and set. Let cool in the pan for about 10 minutes, then serve warm with butter or transfer to a rack to cool completely.

Delicious addition to a hearty Fall Dinner!

After a crisp fall afternoon!

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