These pumpkin corn muffins are the perfect balance between sweet and savory. Serve them with a fall soup, stew or chili or, eat them alongside breakfast.
Have you ever tried to pare down your pantry stock? We’re about a month out from moving and I’m determined to not have to dedicate boxes to canned/boxed/bagged food. But, I’m a total pantry hoarder so this is quite the challenge.
Currently, on the floor of my hallway pantry you will find no less than 3 jugs of maple syrup, 2 huge containers of extra virgin olive oil, multiple 5lb. bags of flour, 4 jars of almond butter, 2 jars of peanut butter, 1 jar of coconut butter and yet only one little can of pumpkin from last year.
Above that, there are cans upon cans of beans, chicken/vegetable broth, coconut milk, diced tomatoes, tomato sauce, whole tomatoes and a whole lotta nuts.
I hate running out of things mid recipe, hence the stockpile. However, making meals with all of this stuff without having to buy other supplemental food items is practically impossible. I look at those jugs of maple syrup and for a split second my mind goes to the pasta scene in Elf and I think “hmm, maybe?”.
So instead of tackling the maple syrup, beans and tomato problem I have on hand, I went for the lone can of pumpkin and came out with these. Pumpkin I can do.
But now that the pumpkin is gone, I’m going to apologize in advance for what may come out of this blog in the next month.
If I end up on here trying to convince you to make some disgusting maple syrup, canned tomato and peanut butter concoction, just excuse the temporary insanity and make a pumpkin corn muffin instead.
- 1 cup yellow cornmeal
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoons brown sugar
- 1 egg
- ½ cup whole milk
- ¼ cup full fat Greek yogurt
- 1 tablespoon melted butter
- 1 cup pumpkin puree
- 2 tablespoons butter
- ½ tablespoon honey
- ½ tablespoon chopped fresh sage
- Preheat oven to 375 degrees and grease a muffin tin.
- Combine dry ingredients in a large bowl.
- Whisk together remaining wet ingredients in a medium bowl.
- Add the wet ingredients to the dry and mix until combined.
- Spoon the batter into the muffin tins until about ¾ full.
- Bake for about 15 minutes until tops are starting to turn golden brown around the edges.
- Remove from oven and let cool for 3-5 minutes in the tin before transferring to a wire rack to cool.
- While muffins are cooling, mix together the honey sage butter ingredients with a spoon in a small bowl.
- Serve the muffins warm with the butter.