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Awake at the Whisk: Pumpkin Cornbread Muffins

Wednesday, October 28, 2009


Pumpkin Cornbread Muffins

Open up and say, “Ahhhh!” It’s pumpkin season, and that means bliss upon your palette. I never met a pumpkin recipe I didn’t like, and I have never failed in my attempts to incorporate pumpkin into everything from my morning chai to my chili. My latest experiment brings pumpkin to can’t-go-wrong corn muffins. The crunch of cornmeal, the earthy density of chopped walnuts, and the caramel notes of brown sugar come together to form the perfect fall treat. Dip them in spicy chili, drench them in gooey honey, or pop them straight from oven to mouth. However you enjoy them, you’re guaranteed a mouthy good time!

½ cup all-purpose flour
½ cup whole wheat flour
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground cloves
¼ tsp. ground cardamom
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ cup cornmeal
2 eggs, beaten
1 cup pumpkin puree
½ cup brown sugar, packed
¼ cup canola oil
1 cup chopped walnuts
Preheat the oven to 425 degrees.
In a medium bowl, sift together the flours, spices, baking powder and soda, as well as the salt. Whisk in the cornmeal to incorporate. Form a well in the center.

In a separate bowl, combine the eggs, pumpkin, sugar, and oil. Add this mixture to the flour mixture and stir just until combined (it’s okay if some of the flour still shows through—it will be combined when you add the walnuts). Next, gently fold in the walnuts.
Fill 12 greased muffin cups to about ¾ full. Allow them to sit for about 10 minutes (this will allow a lovely crown to form) before baking in the oven for 15-18 minutes.

I lift my muffins from the tin as soon as they come out of the oven. (My fingers have built up a tolerance.) But you can let them rest for about 5 minutes before you remove them and allow them to cool on a wire rack.

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