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 2017-06-24T00:15:00+00:00Prep Time
Preparation 10 min 2017-06-24T00:10:00+00:00Cook Time
Total Time 25 mins 2017-06-24T00:25:00+00:00 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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