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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

-1 egg

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.

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