Sweet Pumpkin Cornbread Muffins fit right into the seasonal pumpkin trend. They’re spicy, sweet and actually contain pumpkin!
New York Magazine calls pumpkin the new bacon. It’s everywhere and overdone. Thank you Starbucks Pumpkin Spice Latte.
Here’s my favorite quote from the story from the MenuTrends database of the firm Datassential: “This year is on track to be one of the most active years for seasonal pumpkin menuing.”
Hilarious! I love the jargon…seasonal pumpkin menuing! I had no idea that menu could be a verb.
I say no to a pumpkin flavored bagel or a latte. Instead, Sweet Pumpkin Cornbread Muffins is a more reasonable take on “seasonal pumpkin menuing” at home and it may actually be useful for you during the holiday season. Who doesn’t need a quick muffin? Once again, I love to combine self-rising cornmeal and self-rising flour in sweet cornbread recipes. It’s a good mix that gives the muffin a more cake-like, not too grainy texture. And pumpkin puree makes any recipe nice and moist. Canned pumpkin works great and is super convenient to use. Here’s how it stacks up to fresh. Use which ever you like.
I’ll serve these for breakfast or in the holiday bread basket with the dinner rolls. Add a handful of nuts or chocolate chips…
- 1 cup cooked pumpkin puree (canned is great)
- 1 egg
- 1/4 cup oil
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon clove
- 1/2 cup buttermilk
- 1 cup self-rising cornmeal mix
- 1/2 cup self-rising flour
- 3/4 cup chopped nuts, optional
- Sugar for sprinkling on the top
Heat the oven to 400 F. Grease 12 muffin cups.
Combine the pumpkin, egg, oil, buttermilk, and seasonings in a medium mixing bowl. Whisk until smooth.
Stir in the cornmeal and flour. Stir in nuts, if desired.
Spoon into muffin cups. Sprinkle with sugar, if desired.
Bake 25 minutes or until golden brown. Cool on a wire rack for a few minutes. Remove from the muffin pan.
Sweet moist pumpkin cornbread muffins made with southern self-rising flour and cornmeal mix.