Pumpkin Corn Muffins
Fall is finally settling in and we have had days and days of rain and 60/70 degree weather. It feels like its finally time to fire up a pot of chili and bake some cornbread to go along with it. I still have some leftover pumpkin puree in the fridge and I thought adding it to the cornbread would not only give it a great flavor but also hold the muffins together a little better since cornbread can tend to be a bit dry and crumbly. Somehow, my instincts were right and this turned out phenomenal. Not overly powerful in flavor and just the right amount of salty/sweet. Everyone loved them and they were delicious crumbled in the chili and served alongside. Also, enough leftover for breakfast the next day.
** I’m working on perfecting my chili recipe so that I can share it (I mean it’s already perfect but I don’t know how to translate it….I always forget to write it down). Whenever I make chili I just eyeball the amount of spice and it always work out. I need to take the time to measure out and taste so that I can make it shareable. My recipe is derived a bit from my Dad’s chili recipe and a bit from testing out various others. I always add a chopped sweet potato, dried ancho Chili powder, cumin, and 1/2 a lager beer. Will work on this for you all!
What you need for the corn muffins:
-2 cups cornbread mix such as Tenda Bake or Jiffy
-1/2 tsp cinnamon
-2 tbsp sugar
-1 cup 2% milk
-3 tbsp melted salted butter
-1/2 cup pumpkin puree
Preheat oven to 400 degrees and prepare a muffin tin with either parchment/non stick baking cups or spraying with a non-stick cooking oil (I like the paper method). Now combine all your dry ingredients in a bowl and your wet (butter, milk, pumpkin, egg) in a separate bowl. Then whisk them together and combine thoroughly. Spoon enough mixture to fill your muffin cups 3/4 full and then bake for about 20 minutes or until a tester comes out clean.