Pumpkin Corn Muffins

In the spirit of infusing my world with Fall, I just had to bake something with pumpkin. And since I am far from conventional, I wanted to stay away from the typical pumpkin cupcakes and pies. 

Pumpkin Corn Muffins

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PREHEAT OVEN TO 375F

Tray: Muffin or Cupcake tray

Ingredients

For the Muffin:

* 1 cup – cornmeal
* 1 cup – all-purpose flour
* 1 teaspoon – baking soda
* 1 1/2 teaspoons – baking powder
* 1/2 teaspoon – salt
* 4 tablespoons – light brown sugar, packed
* 1 – large egg
* 3/4 cup – milk
* 1 cup – canned pumpkin puree
* 2 tablespoons – melted butter

For the Butter:

* 4 tablespoons – butter, room temperature
* 2 teaspoons – honey
* 1/2 teaspoon – ground cinnamon

Preparation

  1. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, and salt.
  2. In another bowl, whisk together the brown sugar, egg, milk, pumpkin, and butter.
  3. Combine the two mixtures and stir until blended.1381080_10101025648449187_2129495020_n
  4. Line cupcake or muffin tray with cups and fill them about 3/4 full.1372561_10101025647386317_2041807122_o
  5. Bake for 16-18 minutes.
  6. Remove from tray and allow to completely cool.

To make the butter, just combine and mix all ingredients! This butter also goes well on pancakes, toast, waffles, etc!

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I chose to bake these because they are versatile. They are tasty for breakfast with butter or for lunch/dinner with chili! I used a cupcake tray because I don’t have a muffin tray (what a crime!) and the recipe yielded 18 muffins. 

Enjoy!

Anasignature

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