Ingredients

1 cup pumpkin purée
2 eggs
1/2 cup packed brown sugar (light or dark)
1/3 cup vegetable oil
2 Tbsp molasses
1/3 cup buttermilk (substitute milk or half and half)

1/2 tsp cinnamon (substitute cardamom or ginger)
1 tsp salt
1 Tbsp baking powder
1 cup cornmeal
1 cup all purpose flour

Instructions

• Preheat oven to 375F. Grease and flour a muffin tin, or use paper muffin liners.

• In a large mixing bowl, whisk the first 8 ingredients together (pumpkin through salt.) Make sure everything gets well incorporated.

• Whisk in the baking powder, corn meal, and flour, mixing until just combined, but don’t over beat this. I usually switch to a silicone spoon at the end.

• Use a standard ice cream scoop to fill 10-12 muffin cups fairly full. My muffin tin is on the large size so I got 10 muffins from my batter.

• Bake for about 20-22 minutes until the muffins are fully risen. The tops should spring back when lightly touched. If your muffins are smaller than mine they will take a shorter time. Try not to over bake as they will dry out.

• Let the muffins cool for about 10 minutes in the tin, and then run a blunt knife around the edges to loosen before turning out onto a cooling rack. If you use muffin liners you can pop them out immediately.

• Serve warm with butter and honey. The muffins can be reheated for 20-30 seconds in the microwave.

This week’s recipe provided by Southern Heritage Real Estate.