Both! Autumn is here, and the fields are full of pumpkins. Well, you can get them at the grocery stories or open market. But, it is more fun to hunt out your own, special pumpkin and bring it home to crave eat. Then too, canned pumpkin works better in this recipe.
Make 12 muffins
Preheat the oven to 400F (200C) (gas 6)
1 can organic puréed pumpkin
1 cup (240 ml) (dairy-free ) milk
1/4 cup + 2 Tbs. (175 g) organic honey
1/4 cup (30 g) organic sugar
2 organic eggs
1 1/4 cups (190 g) organic yellow cornmeal
3/4 cup (95 g) (gluten-free) flour
1 Tbs. (15 g) non-aluminum baking powder
1/2 tsp. (2,5 g) baking soda
3/4 tsp. (105 g) sea salt
1 tsp. (5 ml) cinnamon
1/4 (1,2 ml) each: nutmeg and cloves
1 tsp. (5 ml) non-imitation vanilla extract
4 Tbs. (60 g) (dairy-free) organic butter, melted
optionals chopped
- nuts
- chocolate
- dried fruit(s)
- pumpkin spice instead of the cinnamon, nutmeg, and cloves
1. Spray the 12-cup muffin tin with cooking spray or use muffin paper cups.
2. Whisk together the pumpkin purée, milk, honey, vanilla extract, sugar, and eggs
3. In another bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, spices, and/or optional(s).
4. Add the wet ingredients and the melted butter to the dry. Do not over-mix.
5. Spoon the batter into the muffin tin.
6. Bake 20-23 minutes until the tops are golden brown.
7. Let them cool about 10 minutes.
8. Place them on a rake to cook longer.
9. They are tastier when warm.
10. They can be frozen in an airtight container up to 3 months. (That is if you have any left over by the end of the day!)
(a) Reheat (but not overheat) in a
- preheated 350F (175C) over, wrap muffins in aluminum foil until hot
- by itself or in the muffin paper cup, in the microwave for 3-45 seconds
