Pumpkin Cornbread Muffins

So, Ben and I have a bad history with cornbread. Early on in our marriage, I made a 9×9 pan of cornbread and it was absolutely delicious… for days #1 and #2. But then on day #3,  things changed. I’ll spare you the details, even though it wasn’t super gross like mold or anything like that… I’m not even sure how to describe it, except to say that the cornbread just turned. Turned for the worst. It was so bad… so fast. I guess that’s how these things go  sometimes… and as a result, we’ve become suspicious about our cornbread, often fearing making it ourselves and/or eating it [even if someone else has made it!].

But THIS. THIS cornbread is nothing short of amazing.

Pumpkin Cornmeal Muffins | The Pajama Chef

Pumpkin + stone-ground blue cornmeal in muffin form=amazing. Did I just say amazing twice? Three times? Sorry, but I’m not sorry… these Pumpkin Cornbread [muffins] are simply the best!

Can we just say that pumpkin makes everything better? [Even endless election talk?] I think so! Please.

Pumpkin Cornmeal Muffins | The Pajama Chef

This cornbread is everything your typical cornbread needs to be–slightly sweet, soft, yet hearty enough to pair with a great soup or stew for dipping. Yet… this cornbread is a little different. Fall spices, pumpkin, and a hint of molasses make this cornbread incredibly flavorful and different… but not different enough for suspicious eaters [like us, the bad-experience-cornbread-eaters] to reject.

Don’t you love that?

Pumpkin Cornmeal Muffins | The Pajama Chef

Even though I initially made these for a soup night, I found myself pairing them with a good ‘ole schmear of pumpkin butter for breakfast.

Pumpkin Cornmeal Muffins | The Pajama Chef

I would never do that with regular cornbread, so I consider that a victory for sure! Enjoy. 🙂

Pumpkin Cornbread Muffins

  • Servings: 12
  • Time: 20 minutes
  • Print

from Sweet Pea’s Kitchen

Ingredients:

  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup light brown sugar
  • 1 cup cornmeal [I used a stone-ground blue cornmeal]
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/4 cup canola oil
  • 1 tablespoon molasses

Directions:

Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease well.

In a mixing bowl, stir together flours, baking powder, cinnamon, nutmeg, brown sugar,  and cornmeal. In a small bowl, whisk together eggs, pumpkin, oil, and molasses. Gently stir wet ingredients into the dry ingredients, then spoon into muffin cups.

Bake for 10-12 minutes or until toothpick inserted in the center comes clean.

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18 thoughts on “Pumpkin Cornbread Muffins

  1. eeek! sorry to hear about your one bout with cornbread my dear! this one sounds like a real winner though – i’ve never heard of pumpkin in cornbread before! I am loving it.

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  2. Wow, the last time I made pumpkin cornbread was before I was blogging…at least five years ago! Probably 6! I don’t even know what recipe I used so when I make it next, I’ll use this one. I do remember liking it a lot and thinking it would be great with Thanksgiving dinner.

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    • haha that’s funny. 🙂 i’ve seen other recipes for pumpkin cornbread that omit the molasses or have different spices so if this isn’t the taste you remember you could try that.

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  3. Pingback: Creamy Tomato and Spinach Pasta | The Pajama Chef

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