Pumpkin Cornbread Muffins

Step 1

Preheat the oven to 400°F. Spray and 12-cup muffin tin generously with nonstick cooking spray or grease with butter.

Step 2

In a medium bowl, whisk together the pumpkin purée, milk, honey, sugar and eggs.

Step 3

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.

Step 4

Add the wet ingredients and melted butter to the dry ingredients and mix until just combined. Do not over-mix.

Step 5

Spoon the batter into the prepared muffin tin, filling each cup full, and bake for 20-23 minutes, or until the tops are a golden-orange color and set. Let cool in the pan for about 10 minutes, then serve warm with butter or transfer to a rack to cool completely.

Step 6

Note: These muffins taste best when served warm. To reheat leftovers, wrap muffins in aluminum foil and place them in a preheated 350°F oven until hot. Alternatively, heat individual muffins in the microwave at 50 percent power for 30-45 seconds, or until just hot; do not overheat or muffins will get tough.

Step 7

Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. See note above for reheating instructions.