Pumpkin Corn Muffins

With just two tablespoons of oil, these Pumpkin Corn Muffins are a healthy and wholesome side dish.  Or, enjoy them at breakfast when you crave something warm and comforting.   



Prior to this fall, I hadn't used much pumpkin in my baking.  I'd made an occasional pumpkin cheesecake for Thanksgiving, but that was the extent of it.  Once I started this blog, I knew I needed to expand my repertoire of pumpkin dishes.  So, I bought three 28-ounce cans of pumpkin puree.  The price per ounce was just so much better when compared to those smaller 15-ounce cans, and I can never resist a bargain.  But the thing is, I didn't realize just how long that pumpkin puree would last me.  Since early October, we've made pumpkin donuts, pumpkin banana muffins, savory pumpkin bread pudding, pumpkin macaroni and cheese, pumpkin crumb cake, and now these pumpkin corn muffins.

Wow.  That's a lot of pumpkin.  And I've only used two of my 28-ounce cans. 

It's a good thing I've discovered a love for pumpkin. 

These pumpkin corn muffins are perfect when you're looking for a more savory use for pumpkin.  The batter is still slightly sweet, but these muffins would work as an accompaniment to many fall dinners (we ate them with herb-roasted chicken and cauliflower).  If you'd like the muffins to be a touch sweeter, I'd recommend increasing the brown sugar to 1/4 cup.  Another great aspect of this recipe?  It makes just seven or eight muffins, which is the perfect amount for the two of us.  But if you're feeding a large bunch of people, this recipe can easily be doubled or even tripled. 

I feel a bit badly that I'm posting these pictures with just one lonesome corn muffin.  What happened to the other six muffins?  Well, we ate four of them at dinner.  And I intended to save the other three for a photo shoot the next morning.  But then we ate two more for breakfast.  They're pretty irresistible, I guess. 



(click here for printable recipe)

Pumpkin Corn Muffins
(adapted from this recipe from Two Peas and Their Pod)

Ingredients

• 1/2 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 3 Tbsp. brown sugar
• 1/2 cup cornmeal
• 1 egg
• 1/2 cup pumpkin puree
• 2 Tbsp. vegetable oil
• 1 tsp. maple syrup

Instructions

1. Preheat oven to 350 degrees.  Spray a muffin tin with nonstick cooking spray; set aside.
2. In a medium bowl, whisk together all dry ingredients (flour, baking powder, salt,  brown sugar, cornmeal).
3. In a smaller bowl, use a fork to lightly beat egg.  Stir in pumpkin, oil, and maple syrup. 
4. Pour wet ingredients into dry ingredients, and stir just until moistened. 
5. Fill muffin tin with a scant 1/4 cup of batter.  Bake for 19-21 minutes, or until cake tester comes out clean. 

Yield: 7-8 muffins

Note: Muffins are best enjoyed warm from the oven, but also freeze well. 

(click here for printable recipe)

Thanks for reading!