Pumpkin Cornbread Muffins
full of cozy fall flavor, great with chili, soup, or a pat of butter, a drizzle of honey, or cinnamon butter!
Ingredients
- 1 8.5 oz box Jiffy cornbread mix
- 2 large eggs You'll start with 2 eggs, mix one egg in a small bowl, then remove 1 1/2 tablespoons to use in recipe (discard the remaining egg)
- 1 tablespoon melted butter
- 1 cup pumpkin puree
- 1/4 teaspoon cinnamon
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons coarse turbinado sugar
- 1 teaspoon cinnamon sugar mixture 4 parts sugar, 1 part cinnamon
Instructions
- Preheat oven to 450°
- In a medium bowl, combine the cornbread mix, egg, butter, pumpkin puree, cinnamon, brown sugar, and vanilla extract.
- Mix until all ingredients are combined with a wooden spoon or spatula.
- Let the batter rest 10 minutes. This will allow the cornmeal in the recipe to rehydrate, creating a moist muffin and allowing it to rise up high when baking.
- Prepare 6 portions of a 12-compartment muffin pan (every other)
- Fill each of the 6-compartments. Each portion will get about 1/4 cup. This will result in a high-domed muffin.
- Sprinkle each portion with cinnamon sugar mixture, then add some coarse turbinado sugar.
- Bake at 450° for 15 minutes, a toothpick should come out clean.
Notes
This recipe easily doubles. But do not use 1 muffin pan and fill all compartments, to ensure the muffins rise high, skip every other. Use two 12-muffin pans to bake 12 muffins.