Pumpkin corn muffins with honey sage butter

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.

Pumpkin Corn Muffins | runningtothekitchen.com

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?”.

Pumpkin Corn Muffins | runningtothekitchen.com

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.

Pumpkin Corn Muffins | runningtothekitchen.com

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.


Serves 10     adjust servings

Pumpkin corn muffins with honey sage butter

Cook Time 15 min Prep Time
Preparation 10 min Cook Time
Total Time 25 mins Total Time

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.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons brown sugar
  • 1 egg
  • 1/2 cup whole milk
  • 1/4 cup full fat Greek yogurt
  • 1 tablespoon melted butter
  • 1 cup pumpkin puree

Honey sage butter

  • 2 tablespoons butter
  • 1/2 tablespoon honey
  • 1/2 tablespoon chopped fresh sage

Instructions

  1. Preheat oven to 375 degrees and grease a muffin tin.
  2. Combine dry ingredients in a large bowl.
  3. Whisk together remaining wet ingredients in a medium bowl.
  4. Add the wet ingredients to the dry and mix until combined.
  5. Spoon the batter into the muffin tins until about 3/4 full.
  6. Bake for about 15 minutes until tops are starting to turn golden brown around the edges.
  7. Remove from oven and let cool for 3-5 minutes in the tin before transferring to a wire rack to cool.
  8. While muffins are cooling, mix together the honey sage butter ingredients with a spoon in a small bowl.
  9. Serve the muffins warm with the butter.

 

29 Comments

  1. Jess @ Gas Stove Girl

    Yes, yes, yes! I NEED these in my life. All I need is a can of pumpkin puree and I’m golden.

    Quick question – would the recipe work just as well with regular all-purpose flour? Any adjustments you’d recommend?

    Reply
    1. Running to the Kitchen Post author

      I think you’d be fine replacing all purpose for the whole wheat pastry flour but I would still use the cornmeal. Not sure about replacing both the cornmeal & whole wheat with the all purpose, that might change the ratios a bit.

      Reply
  2. bon

    Peanut butter and syrup was a childhood staple… on pancakes, in sandwiches, on bananas, on toast, by the (large) spoonful. My moms side of the family all keep some mixed up in the fridge, I think! (Just leave out the tomatoes!)
    btw… these muffins sound delish!

    Reply
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  8. Tina@GottaRunNow

    I ate one of these for lunch. I didn’t know if I’d like whole wheat flour and pumpkin in cornbread muffins, but I did. I topped them maple butter after seeing the suggestion in the comments. Thanks!

    Reply
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  13. Genevieve Rohan

    These are wonderful muffins. They are perfect for soups in fall. I subtstituted soy milk and non-fat Greek yogurt because it was what I had. The muffins turned out wonderfully! Thanks for a more savory pumpkin recipe!

    Reply

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