It's pumpkin season and I am busy adding pumpkin to some of my favourite recipes. I love this version of cornbread muffins. The pumpkin puree adds moisture and the spices create a warm, festive flavour. Enjoy slathered with butter and honey and along side stew, soup or chili.
We love them as mini muffins and I always make extra to freeze or take with leftovers for lunch. You can use the batter to make pumpkin cornbread pancakes too! (may need more milk)
makes 12 muffins
1/3 cup Sugar
1/3 cup Oil
1/2 cup Pumpkin (or squash) Puree (I use home made but store bought works)
1/3 cup milk
1/2 cup Cornmeal
1/2 cup Corn Flour (or use more cornmeal)
1 cup Rice Flour (or your favourite GF flour blend)
1 Tbsp Baking Powder
1/2 tsp Salt
3/4 tsp Pumpkin Pie Spice
Mix together wet and dry ingredients separately, then combine.
Spread batter equally between 12 muffin tins lined with papers (or use mini muffin tins)
Bake at 350 for around 15 mins (more like 10 mins for mini muffins)
Serve warm with butter and honey or freeze for later once cool.
Not a pumpkin fan? Try my regular cornbread muffins!