Rustic Pumpkin Cornbread Muffins
Step out of your high-heeled shoes, my friends. Throw on a worn sweater and those flannel PJs you save for nights like these. It’s just us tonight, there’s no need to put up your hair. Steep yourself a cup of your favourite tea, and bake these pumpkin cornbread muffins.
Earthy with cinnamon and cumin, these down-to-earth, no-airs muffins are moist with pumpkin and honey with a rustic cornmeal crunch. They taste best in comfy threads, at a casual fall brunch, a country Thanksgiving, with a steaming bowl of your favourite stew or chili, or simply with a dollop of butter and tea.
{MAKES} 9 large muffins
{INGREDIENTS}
½ C flour
½ cup barley or whole-wheat flour
1 TB baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground cumin
1 C cornmeal
2 large eggs
1 C pumpkin puree
1/3 C brown sugar
1/4 C honey
¼ cup canola oil
{DIRECTIONS}
one. Preheat oven to 400°F. Line muffin tin with 9 large muffin cups.
two. In a large bowl, sift together all flour, baking powder, salt and spices in a large mixing bowl. Stir in cornmeal.
three. In a separate, smaller bowl, use a rubber spatula to thoroughly mix eggs, pumpkin, brown sugar, oil and honey.
four. Make a well in the centre of your dry mixture. Using a spatula, fold in the pumpkin mixture until the batter is just blended.
five. With a large spoon, divide batter into prepared muffin cups.
six. Bake in the centre of the oven for 20 minutes, or until a toothpick inserted into the centre of each muffin comes out clean, and the tops are a golden brown.
seven. Cool in muffin tins for 10 minutes, then remove muffins to wire rack to cool. These muffins are at their best the same day. They won’t last.
{INSPIRED BY}
