Pumpkin Cornbread Muffins

Cornbread muffins take on a luxurious texture and rich orange color with the addition of pumpkin. Raisins make each bite chewy and moist, but you can also use dried cranberries or blueberries. A hint of spice rounds these out, but they’re decidedly not too sweet, making them a perfect accompaniment to the Thanksgiving meal, or even better, a nice breakfast on the morning of the holiday.

Sharon Bowers

Pumpkin Cornbread Muffins

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    1 cup stoneground yellow cornmeal 1 cup pumpkin puree
    1 cup all-purpose flour 1/4 cup oil
    1/4 cup golden brown sugar 1/2 cup buttermilk
    2 teaspoons baking powder 1 egg
    1 teaspoon baking soda 1/2 cup raisins, golden raisins, or dried cranberries
    1 teaspoon cinnamon 2 tablespoons sugar
    1/2 teaspoon salt


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    • 1

      Preheat the oven to 375 degrees and grease 12 muffin tins (or line them with paper liners).

    • 2

      Combine the dry ingredients in a large mixing bowl. In a medium bowl, beat together the pumpkin, oil, buttermilk and egg. Add the wet ingredients to the dry and stir just to combine, then quickly stir in the raisins or cranberries.

    • 3

      Divide the mixture among the muffin tins and sprinkle the tops with sugar. Bake for 20 minutes, until raised and golden. Serve warm at once. Best eaten the day they are made.

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