Pumpkin Corn Muffins

I told you that there would be an abundance of pumpkin posts this season, did I not? You were warned!

It's a sick obsession, this "put pumpkin in any and everything," and it only gets stronger as we get deeper into the season. But you already know that. Back in my cranberry dark chocolate pumpkin bread post, I said that I put pumpkin in things both sweet and savory alike. I'd like to present to you my first savory pumpkin post: pumpkin corn muffins.

This recipe comes from the wonderful Martha Rose Schulman, of the New York Times Cooking section. I am an avid reader of NYT Cooking, and the majority of my recipes or recipe inspiration comes from all of the authors over there. The original version of this recipe is to be made in a cast iron skillet or baking dish, but I chose to make them into muffins, and mini muffins too. I added a touch of ginger and allspice to amp up the taste, as I sometimes think that corn muffins made with cornmeal and not fresh corn can sometimes fall flat on flavor. They're incredibly healthy, made with low-fat milk, a bit of honey, and (if you follow my recipe!) no butter.

Some of the muffins I topped with Oat My Goodness granola – a wonderful mother-daughter duo churning out homemade and healthy granola in a variety of hearty flavors. I chose to use their Vintage granola (all of the typical yumminess found in granola) and Sunrise, with notes of orange and coffee, and macadamia nuts. These granola-topped muffins are perfect for breakfast.

Pumpkin Corn Muffins

  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 cup pureed pumpkin
  • 2 eggs
  • 1 cup nonfat milk
  • 2 tbsp olive oil
  • 2 tbsp honey

Preheat your oven to 350º F and line two full-sized muffin tins or mini muffin tins with liners. Whisk together all of the dry ingredients in a large mixing bowl, and combine all of the wet ingredients in a separate bowl. Add the wet ingredients to the dry, mixing until just combined. Spoon the batter into the lined muffin tins and fill about 3/4 of the way – these aren't cupcakes, they won't puff up and overflow! (This is when I topped the mini muffins with granola.) Bake for 15 to 20 minutes, depending on the size, testing with a toothpick to ensure doneness. Let the muffins cool in the pan for five minutes before moving to a cooling rack to cool down completely. Serve with honey butter or enjoy as is!

For honey butter, whip butter with honey and cinnamon or whichever spices you like. Heat up the muffins so the butter melts or have them at room temperature – they'll be delicious either way. I've also had these with cream cheese and some jelly. If you love the recipe, take out the pumpkin and enjoy all year round.

My name is Alexandra Jade, but you can call me Alex, or Trin.  I am a Food Studies major at New York University, and a freelance photographer, journalist, and social media pro on the side.  I run the instagram account @twobrunchgirls.