Ingredients
Scale
- For the Muffins:
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted and slightly cooled
- For the Honey Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1/4 teaspoon sea salt
Instructions
- Step 1: Preparation and Dry Mix: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin with non-stick spray or line it with paper liners. In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, brown sugar, baking powder, salt, cinnamon, and nutmeg. Ensure there are no large lumps of brown sugar left in the mixture.
- Step 2: Combine Wet Ingredients: In a separate medium bowl, whisk the pumpkin puree, egg, milk, and melted butter until the mixture is smooth and well-combined. The pumpkin should be fully incorporated into the liquid ingredients before you move to the next step.
- Step 3: Mix the Batter: Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix the batter; it is okay if a few small lumps remain. Overmixing can lead to tough, dense muffins.
- Step 4: Bake the Muffins: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. You will know they are done when a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Step 5: Prepare Honey Butter and Serve: While the muffins bake, prepare the honey butter. In a small bowl, beat the softened butter, honey, and sea salt together with a fork or hand mixer until light and fluffy. Once the muffins are finished baking, let them cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with a dollop of the honey butter.
- Cook Time: 35 minutes