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.
More corn bread recipes to try:
Pumpkin Corn Muffins with Honey Sage Butter
- 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
- 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 3/4 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.