Wednesday, February 13, 2013

Pumpkin Cornbread Muffins

Is there anything better than a chunk of warm cornbread next to a hot bowl of full flavored chili?  Especially when the cornbread is slightly sweet, soft in texture, and the perfect palate for butter, honey, or jam?  Nope, there really is nothing better!  (Well, except maybe a Swedish massage or an all expense paid trip to Tahiti, but let's focus on the simple things.)

I made this to accompany the delicious Chicken Barley Chili I featured in my previous post.  It was the perfect side kick to the robust flavors.  The pumpkin really does something to the flavor of the cornbread, not to mention the beautiful orange hue it gives.  And forget about dealing with anything dry or crumbling, these are so soft, you could eat them plain, I did!

This whole meal was a total kid pleaser!  I fed five kids with this and every single one of them ate everything, some even asking for seconds.  Definitely a keeper.

Pumpkin Cornbread Muffins
By Nancy Creative


1 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup light brown sugar, packed
1 cup yellow cornmeal
2 large eggs
1 cup pumpkin puree
1/4 cup plain yogurt 
1/4 cup canola oil
1 Tablespoon molasses
1/2 Tablespoon honey


Preheat oven to 375 degrees F. Grease an 8×8″ baking pan or line a 12-cup muffin pan with paper liners.

In a medium bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal (using a whisk to blend these ingredients works well); after blending ingredients well, set aside.
In a large bowl, beat eggs, then stir in the pumpkin puree, plain yogurt, canola oil, molasses, and honey.

Stir the wet ingredients into the dry ingredients just until combined. Pour batter into the greased 8×8″ baking pan, smoothing the top, OR spoon batter into 12 lined muffin cups (each cup should be about 2/3 full of batter).

Bake CORNBREAD (in 8×8″ pan) at 375 degrees for 22 to 25 minutes, or until toothpick inserted in center comes out clean or almost clean (be careful not to over-bake cornbread, or it will be too dry).

Bake CORNBREAD MUFFINS at 375 degrees for 14 to 15 minutes, or until toothpick inserted in center comes out clean or almost clean (do not over-bake, or muffins will be too dry and may brown on the bottom).


Rebecca Subbiah said...

wow love these muffins and I am still craving your chili

Debbie said...

You have to have corn muffins with chili....a must have! These look great Teresa and sound wonderful with the addition of pumpkin!

Anonymous said...

My husband made me a pumpkin JALAPENO corn bread a while back that was amazeballs - he doesn't like it so I appreciated the gesture!

Joyti said...

Yum yum. I like that you didn't make them overly sweet, I'd imagine they'd go great with a bowl of soup or a drizzle of honey.

Joanne said...

I love pairing cornbread with chili! And the pumpkin is such an awesome twist!

Mary said...

What a fantastic recipe! I really have to give these a try. Have a wonderful weekend. Blessings...Mary

Pam said...

YUM! I've never thought to combine corn bread with pumpkin... brilliant!

Angie's Recipes said...

You have me at cornbread and hot chilli! These muffins look delicious.

Reeni Pisano said...

I love the idea of pumpkin and cornbread! Such a great combo especially with chili!

Cathy said...

I love the addition of pumpkin to cornbread. What a great idea. And it sounds delicious with a pot of chili or soup.

Val said...

What a great flavor combo!