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 + 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.
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?
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.
I would never do that with regular cornbread, so I consider that a victory for sure! Enjoy. 🙂
Pumpkin Cornbread Muffins
from Sweet Pea’s Kitchen
- 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
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.