So when Nate announced that he was craving something pumpkin, I took the opportunity to appease his rare craving and use up some pantry staples at the same time. There's a can of pumpkin puree that's been sitting in there for, oh, a YEAR, and I've just never gotten around to cracking it open.
And yes, I'm still working on that bag of whole wheat pastry flour, which found its way in to today's project.
And our house smells So. Good.
Pumpkin-Corn Muffins
makes 12 regular muffins
1/2 c white flour
1/2 c whole wheat pastry flour
1 c yellow cornmeal
1/2 c brown sugar, packed
1 T baking powder
1 heaping tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
3 T butter, melted
1/2 c whole milk
2 eggs
1 c canned pumpkin puree
1. Preheat the oven to 400F. Spray the cups of a muffin pan with cooking spray.
2. In a large bowl, combine the dry ingredients.
3. In a medium bowl, whisk together the butter and eggs until golden. Slowly whisk in the pumpkin and milk until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Divide the batter evenly amongst the muffin cups and bake for 20 minutes or until a knife inserted into the muffin comes out clean.
6. Serve plain, with butter, honey, apple butter, or pumpkin butter. Best served warm.
