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.

{RECIPE} RUSTIC PUMPKIN CORNBREAD MUFFINS

{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}