Here in the Valley of the Sun….it sure doesn’t feel like Fall, but with images of pumpkins and cool weather being shared and Starbucks adding PSL to their menu, I wanted to bake something Fall-like for my family to enjoy.
My little one’s Highlights High Five magazine arrived this week and while reading it with him that night, we found a recipe for Pumpkin Corn Muffins – perfect timing. I planned to crack open my cookbooks that night to see what I could bake based on what I had in my pantry. Fortunately, the recipe in the magazine only required a quick trip to the store after getting the boys to bed for a can of unsweetened pumpkin puree – I kind of figured I would need to buy at least that.
The cool part about this recipe is that since it was featured in this month’s Highlights High Five, it’s geared towards making it with your kids. This time I did not – but it would be great to have them participate next time!
I popped them in the microwave for just a few seconds to warm them up the next morning – my boys loved them! These were very easy and started to get us in the mood for Fall. What are you baking this season?
Pumpkin Corn Muffins
Makes 12 muffins
Recipe courtesy of the October 2014 edition of Highlights High Five magazine
1 cup flour
3/4 cup stone-ground cornmeal
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup canned unsweetened pumpkin puree
1/2 cup packed dark brown sugar
1/4 cup vegetable oil
Preheat the oven to 425 degrees and put 12 paper baking cups into a muffin tin.
Put the flour, cornmeal, baking powder, spice, and salt into a large bowl. Stir to mix.
In a small bowl, beat the eggs, then add the pumpkin, sugar, and oil. Mix well.
Make a space in the center of the dry ingredients and pour in the egg mixture. Stir just until blended. Pour the batter into the baking cups.
Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.